Yield: 42 servings
| Measure | Ingredient |
|---|---|
| 2½ cup | All-purpose flour |
| ¾ teaspoon | Sugar |
| ½ teaspoon | Baking powder |
| ¾ teaspoon | Salt |
| ½ cup | Lard or vegetable shortening |
| 7 tablespoons | Ice water |
Recipe by: Fannie Flagg's Original Whistle Stop Cafe Cookbook Insert steel blade in food processor bowl. Add flour, sugar, baking powder, and salt, and pulse until well blended. Add lard; process until mixture resembles coarse meal. With processor running, add 7 Tbs water in a steady stream through food chute until dough forms a ball, adding more water if necessary. Process an additional 2 mins. Preheat oven to 400°F. Roll dough on a floured surface to ¼-inch thickness.
Cut into 1½-inch rounds. Place biscuits on ungreased cookie sheet and prick top of each biscuit 3 times with a fork. Bake for 20 mins, or until lightly browned. YIELD: about 3 ½ dozen NOTES : Unless you, like the cooks in bygone days, have a 2-foot thick,
sturdy butcher block table to pound these on, the time to beat them, and the inclination to do so, you will most likely appreciate this modern method.
From: Dan Klepach