Dense Crackling Biscuits with All-Purpose Flour

Crackling Biscuits – the ultimate party snack. So crispy, flaky, peppery and salty, they are perfect paired with beer. They are savory scone-like puff pastry.

Dense Crackling Biscuits with All-Purpose Flour

The way of preparations – easy

Prep time

  • Prep time – 20 minutes
  • Passive time – 30 minutes
  • Cooking time – 25 minutes


  • 2 cups cracklings
  • 1/3 cup water + 1/3 cup white wine
  • 25 g fresh yeast
  • 1 tsp sugar
  • 4 cups all-purpose flour
  • 2 eggs divided
  • 4 Tbsp sour cream
  • 3 tsp salt
  • 1-2 tsp finely ground black pepper
  • 1/2 cup lard softened

Instructions on how to make crackling biscuits

  •  Dissolve sugar and yeast in water- wine mixture.
  •  Let stand until yeast is activated, about 10 minutes.
  • Chop cracklings in a food processor or in a meat grinding machine.
  • Mix chopped cracklings with flour, yeast mixture, 1 egg, sour cream, salt and pepper. Knead until sooth. Cover and leave on a warm place for about 30 minutes.
  • Turn out onto a floured surface and roll out to 3/4 inch thickness.
  • Spread with 1/3 of lard and 3-fold as puff pastry.
  • Fold the dough into 3 by folding the bottom third up over the middle third. Fold the top third down. Cover and let stand for 30 minutes.
  • Turn the pastry through 90 degrees.
  • Roll it again, spread with second part of butter and fold again.
  • Cover and let stand for 30 minutes.
  • Repeat this process of rolling and folding one more time (altogether 3 times).
  • Roll the dough one final time. Cut out circles with a cookie cutter or glass.
  • Place biscuits on baking sheets lined with parchment paper.
  • Brush the top of the pastry with an egg wash.
  • Bake in 375 F (175 C) oven for about 25 minutes or until tops are golden.


  • The real purpose of the yeast in this recipe is leavening agent. And biscuits are supposed to be dense.