These are a great biscuit for either buttering, or for a gravy meal. They are hearty and very tasty!
2 medium potatos, boiled and mashed in the same water
2 Lbs flour
2 Lbs bacon/skin cracklings, fine ground
2 Packages baker's yeast
1-2 tsp. kosher salt
2 Tbsp. sugar
Options: A clove of garlic chopped and boiled with potato mush
3/4 Lb of shredded cheddar
Mix all but crackings and knead well. Place in fridge for an hour or so. This is NOT supposed to be a "fluffy" thing.
Roll out a half inch or so thick..add 1/3 of cracklings, and fold across. Roll again and repeat till done.
Roll a final time about an inch thick and use a round cookie cutter. Let rise and hour or so, then bake in a greased pan around 350° for about 40, or till golden and done witht he toothpick test.
The flour ready to get the eggs and potato mush and yeast
The Potato mush W/salt and sugar added
The dough mixed up and rising
Baking most of the fat out of the bacon
And chopping up, then frying out to cracklin' stage
First rollout of the dough, 1/3 of cracklins added, rolled up and rolled back out...repeat 2X times more
Looks like this- left to rise a bit, then rolled out and cut into discs, onto a greased pan and left to proof about a half hour.
About 40 Min. at 350° and VOLIA!
2 medium potatos, boiled and mashed in the same water
2 Lbs flour
2 Lbs bacon/skin cracklings, fine ground
2 Packages baker's yeast
1-2 tsp. kosher salt
2 Tbsp. sugar
Options: A clove of garlic chopped and boiled with potato mush
3/4 Lb of shredded cheddar
Mix all but crackings and knead well. Place in fridge for an hour or so. This is NOT supposed to be a "fluffy" thing.
Roll out a half inch or so thick..add 1/3 of cracklings, and fold across. Roll again and repeat till done.
Roll a final time about an inch thick and use a round cookie cutter. Let rise and hour or so, then bake in a greased pan around 350° for about 40, or till golden and done witht he toothpick test.
The flour ready to get the eggs and potato mush and yeast
The Potato mush W/salt and sugar added
The dough mixed up and rising
Baking most of the fat out of the bacon
And chopping up, then frying out to cracklin' stage
First rollout of the dough, 1/3 of cracklins added, rolled up and rolled back out...repeat 2X times more
Looks like this- left to rise a bit, then rolled out and cut into discs, onto a greased pan and left to proof about a half hour.
About 40 Min. at 350° and VOLIA!
Comment