2 1/2 c All-purpose flour 3/4 ts Salt
3/4 ts Sugar 1/2 c Lard or vegetable shortening
1/2 ts Baking powder 7 tb 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 1/4-inch thickness.
Cut into 1 1/2-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 1/2 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.
Yields
42 servings