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“The name of these little biscuits is pretty self explanatory, and who doesn't like biscuits and pork fat? This recipe can easily be halved if 6 dozen biscuits is too much. I haven't tried freezing them yet but I'm sure them would be fine.”
READY IN:
35mins
YIELD:
72 biscuits
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 300°F.
  2. In large bowl mix together cracklings, flour, baking powder, and salt.
  3. In a separate bowl whisk together the eggs, sour cream, and wine.
  4. Make a well in the center of the flour mixture and pour the egg mixture into it.
  5. Gradually combined the two mixtures.
  6. On a flour surface roll dough to 3/4 inch thickness and cut with a 2 1/2-3 inch cookie cutter.
  7. Place biscuit rounds on a greased cookie sheet.
  8. In a small bowl whisk together the egg yolk and cream.
  9. Brush the tops of biscuits with cream mixture.
  10. Bake for 20-25 minutes.

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