Montana Heart Song's Note:
This recipe is mine, from my mom, then grandmother. It was created for cold boxes or cold window boxes in the winter when you didn't want to use your ice box. Now we have a freezer. Nice when you want to stock up on biscuits. I like to use the lard.
My Private Note
Units: US | Metric
- 473.18 ml white flour, plus
- 29.58 ml white flour (use more flour if dough sticky)
- 19.71 ml baking powder
- 2.46 ml cream of tartar or 2.46 ml baking soda, if you do not have
- 2.46 ml salt
- 29.58 ml sugar (optional)
- 118.29 ml lard or 118.29 ml white shortening
- 236.59 ml milk
- 1 large egg, beaten
- 59.14 ml flour, for board
- 1Preheat oven 450°.
- 2In large mixing bowl mix all dry ingredients.
- 3Cut in lard with cutter or fingers.
- 4Pour milk and egg mixture slowly.
- 5Mix gently with spoon. Should be a stiff dough.
- 6Pour the 1/4 cup flour on board.
- 7Knead, turning a few times.
- 8Use all of the flour.
- 9Roll dough to 1/2-inch thickness. Cut with glass or cutter.
- 11Re-pack in a freezer container.
- 12Thaw or bake right from freezer.
- 13Allow more time to cook if frozen.
- 14If dough is fresh, cook 10 to 15 minutes.
- 15If frozen at least 10 minutes more.
- 16Note: Dough should be pretty stiff. If not use more flour and knead. Altitude makes a big difference in bisuit doughs.
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Nutritional Facts for Vintage Cold Box Biscuits
Serving Size: 1 (123 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 561.4
- Calories from Fat 268
- Total Fat 29.8 g
- Saturated Fat 11.9 g
- Cholesterol 85.7 mg
- Sodium 702.8 mg
- Total Carbohydrate 60.7 g
- Dietary Fiber 2.0 g
- Sugars 0.3 g
- Protein 11.2 g