Chicken Crackling Biscuits
|Rendered chicken fat||3 Tablespoon|
|Chicken cracklings||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Milk||2⁄3 Cup (10.67 tbs) (Adjust Quantity As Needed)|
The yellow fat removed from the chicken should be cut into small pieces and rendered over low heat until fat is extracted and only golden crisp cracklings remain.
Lift cracklings from liquid fat and keep both refrigerated until ready for use.
If only a small amount of fat is found on the chicken, it may be rendered and kept a short time until more is obtainable.
Sift flour, measure and resift with baking powder and salt 3 times.
Add cold chicken fat and cut in with a pastry blender or 2 knives.
Turn in cracklings and stir just enough to distribute.
Add milk in two portions and cut in with a fork.
Do not stir.
It should be a soft, but easy to handle dough.
Turn out on a lightly floured board, knead 4 or 5 times very lightly and roll or pat out to 1/2 to 5/8 inch thickness.
Cut with a 2-inch cutter and place on a greased baking sheet.
Bake in a hot oven (450° F.) for 10 to 15 minutes, until biscuits are done and have a crispy brown crust.
Makes about 12 biscuits.