Updated: Jun 8
Princess Pamela credits this recipe to her mother, who used to make "biscuits so light, they float." Made from relatively inexpensive ingredients, these biscuits use bicarbonate of soda to create a fluffy structure in the middle, and a flaky pastry on the outside that works as the base for snacks and light meals. Served warm with either ham or golden berries jam (recipe coming soon), these biscuits are sure to please. For a vegetarian-friendly alternative to lard, my daughter suggests using ghee, an Indian staple made from clarifying butter.
2 1/4 cups all-purpose flour
2 teaspoons cream of tartar
2 tablespoon lard or 3 tablespoons of butter or ghee
1/2 teaspoon baking soda
1 teaspoon salt
1 cup whole milk
Yields: 9 biscuits with a 2.5- inch cutter
Prep Time: 20 minutes
Cook Time: 13-15 minutes
Preheat oven 450°F.
Sift 2 cups of flour with the cream of tartar and salt into a bowl.
Add the lard, butter or ghee and mix to combine.
In a small bowl, dissolve the baking soda in the milk.
Slowly, add it to the flour mixture.
The dough will be soft and very light and sticky. Place the dough on the counter.
Use more flour if the dough is too wet. I didn’t need to use more than the 1/4 cup.
With your hand, gently stretch out the dough until it’s 1-inch thick. Cut into rounds with a biscuit cutter.
Place on the parchment lined baking sheet and bake for 13-15 minutes.