-
Dissolve sugar and yeast in milk. Let stand until yeast is activated, about 10 minutes.
-
Chop cracklings with a knife or in a food processor or in a meat grinding machine.
-
Mix chopped cracklings with flour, yeast mixture, 1 egg, sour cream, salt and pepper. Knead until sooth. Cover and leave on a warm place for about 30 minutes.
-
Turn out onto a floured surface and roll out to 3/4 inch thickness. Spread with 1/3 of butter or lard and 3-fold as puff pastry: Fold the dough into 3 by folding the bottom third up over the middle third. Fold the top third down. Cover and let stand for 30 minutes.
-
Turn the pastry through 90 degrees. Roll it again, spread with second part of butter and fold again. Cover and let stand for 30 minutes.
-
Repeat this process of rolling and folding one more time (altogether 3 times).
-
Roll the dough one final time. With a sharp knife, make diamond shape incisions on the surface of the dough. Cut out circles with a cookie cutter or glass.
-
Place biscuits on baking sheets lined with parchment paper. Brush the top of the pastry with an egg wash. Bake in 375 F (175 C) oven for about 25 minutes or until tops are golden.