Breakfast Pastry Recipes from Scratch: Biscuits in Eastern Carolina Style

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Biscuits

Biscuit is a kind of bread being cooked in a simple way, but at the same time it requires to know some secrets allowing the expected result. The word itself is derived from Latin and means baked twice. The point is that in times past this pastry was baked, then taken out from a cake pan and put to the oven once more. As a result they had a very dry flat cake preferred by soldiers and sailors on a march.

The modern biscuits are completely different. They are light and short. Traditionally they are made of flour, leavening and milk. But various cuisines suggest their own versions of this pastry. Sometimes the eggs can replace milk, and sugar can be added. Anyway dough is not complicated. It can be put into a baking pan or shaped into small rounds located right on a baking sheet and baked. Usually it is served hot.

But now we are going to consider the variant close to the traditional recipes. The effect is perfect! You can eat three biscuits at one go. The two pieces will be a real pleasure, the third one prove the first impression and if you try another, you can feel repleted as far as this biscuit contains nutrient rich chilled lard. Yum yum!

Breakfast Pastry Recipes from Scratch: Biscuits in Eastern Carolina Style

Small sponge-type cakes for breakfast are exactly what will satisfy a want of anybody who prefers tasty and healthy meal in the morning! Without eggs and sugar you’ll get a weight-producing product that will be good with butter, cheese, sausage and cup of tea or coffee.

Course Breakfast
Cuisine French
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 tasty biscuits
Calories 2160 kcal

Ingredients

  • 2.25 cups flour meant for any purpose
  • 4 tsp leaven (baking powder)
  • 1 tsp common salt
  • 1 cup buttermilk
  • 0.5 cup chilled lard

Instructions

  1. Prepare the oven placing two baking sheets in upper and lower thirds inside it, preheat it up to 375° F. 

  2. Then take a large bowl and add all amounts of flour, leaven, and salt. Make the components blended. 

  3. Now make a hole or rather a well in this dry mixture and pour the buttermilk in quantity specified by the recipe and half of a cup of lard in the center of this crater. 

  4. You should work in all the ingredients in a bowl little by little using your hands. Finally you will get a soft scoopable dough that does not spread but hold together.

  5. Grease a lower baking sheet with a small amount of lard.

  6. Take a small measuring cup or just spoon and scoop dough onto that sheet making 12 small portions touching each other. 

  7. Bake biscuits 20 minutes in upper position, then remove them to the lower position and bake 7-10 minutes more. The crust should become golden brown.

Recipe Notes

That’s it. Your marvelous nutritious and hearty pastry is ready. Cool it down slightly and serve. You must admit that it is rather easy and you can do it from scratch. It is recommended to eat them between meals somewhere at 10:00 am. It is not critical what you are drinking with such biscuits. For example, the tea will not spoil the delicious biscuit flavor.

Ingredients

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