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 – 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.