Mark Klever, the general manager at Belcampo Farms near Mt. Shasta, California, learned to make these biscuits from his grandmother. He renders his own lard from Belcampo's free-range pigs, and he bakes up a batch for his family nearly every week, just like his family used to do. You'll need to pack a 2 1/2-in. biscuit cutter; or use a small glass and cut around it with a knife.

Mark Klever
This Story Originally Appeared On sunset.com

Gallery

Thomas J. Story

Recipe Summary

total:
1 hr
Yield:
Makes 15 (serving size: 1 biscuit)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare a fire (see How to Cook in a Dutch Oven) and arrange the coals for baking.

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  • Mix dry ingredients together in a large bowl. Cut in 3/4 cup of lard with a pastry blender or 2 knives until lard is in pea- to walnut-size pieces. Stir in milk until dough looks shaggy. Transfer to a floured work surface and knead just slightly until it comes together. Pat dough out 3/4 in. thick.

  • Cut biscuits using a 2 1/2-in. round cutter, patting out scraps until all the dough is used.

  • Arrange biscuits in a greased 4- or 6-qt. (10- or 12-in.) camp dutch oven so they're touching but not scrunched. Cover with lid and coals as directed in How to Cook in a Dutch Oven.

  • Cook biscuits until they're browned and puffed, 10 to 12 minutes.

  • Remove pot from fire and uncover. Serve biscuits with butter and honey if you like.

Source

Belcampo Farms near Mt. Shasta, California

Nutrition Facts

232 calories; calories from fat 45%; protein 4.2g; fat 12g; saturated fat 4.6g; carbohydrates 27g; fiber 0.9g; cholesterol 12mg.
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