2 1/2 c All-purpose flour
3/4 ts Sugar
1/2 ts Baking powder
3/4 ts Salt
1/2 c Lard or vegetable shortening
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.
