Courtesy of GW Fins'
Chef Tenney Flynn, co-owner of GW Fins, a smart seafood-centric French Quarter restaurant, has always served warm biscuits for bread service. Made with lard and served with butter, the drop style biscuit is rich, tender, and properly crumbly. Eat more than one, take some home, or buy the mix from the restaurant to make in your own kitchen. (You can also make the biscuits from scratch using this recipe ...
—Lorin Gaudin, "Behold the Biscuit," November 2017
Yield: 8 servings
Ingredients
- 4 cups White Lily self rising flour
- ¾ c. lard
- 1 ½ cups milk
- 4 tbsp. (or ¼ c.) sugar
- vegetable oil spray
Method
- Set oven to 400 °F. Mix flour and lard together with a pastry blender (or fork) until the fat is worked in and the mixture is a coarse crumb consistency.
- Add sugar and stir in milk to make soft dough. Allow to rest for a few minutes.
- Scoop onto a baking sheet sprayed with vegetable oil spray
- Bake for 8 minutes.
- Serve immediately with soft, sweet butter.
