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Title: Chicken Crackling Biscuits
Categories: Bread
Yield: 6 Servings
| 3 | tb | Rendered chicken fat |
| 2 | c | Sifted flour |
| 1/2 | ts | Salt |
| 1/4 | c | Chicken cracklings |
| 3 | ts | Baking powder |
| 1 | c | Milk (about) |
The yellow fat from a hen should be cut into small pieces and rendered over low heat until "cracklings" are golden crisp. Lift cracklings from liquid fat, cool, and refrigerate both until needed. Sift flour, measure and resift with baking powder and salt 3 times. Add cold chicken fat and cut in with a pastry blender or two knives. Add cracklings and stir only enough to distribute evenly. Add milk in 2 portions and mix in with a table fork. Do not stir. Dough should be soft but easy to handle. Knead very gently on lightly floured board and roll out to 1/2 inch thickness. Cut out with biscuit cutter and place on greased baking sheet. Bake 10 to 15 minutes in 450 F. oven or until biscuits are golden brown.
1961 MEADE, Martha L. Recipes from the Old South Bramhall House, New York.
MM Format by John Hartman Indianapolis, IN
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