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4 from 1 vote
Crackling Biscuits
Author: Kitchen Nostalgia
  • 2 cups cracklings about 200 g, or crisped bacon
  • 2/3 cups lukewarm milk or 1/3 cup water + 1/3 cup white wine
  • 25 g fresh yeast or 2 1/2 tsp dry yeast
  • 1 tsp sugar
  • 4 cups all-purpose flour
  • 2 eggs divided
  • 4 Tbsp sour cream
  • 3 tsp salt
  • 1-2 tsp finely ground black pepper
  • 1/2 cup butter or lard softened
  1. Dissolve sugar and yeast in milk. Let stand until yeast is activated, about 10 minutes.
  2. Chop cracklings with a knife or in a food processor or in a meat grinding machine.
  3. 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.
  4. 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.
  5. 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.
  6. Repeat this process of rolling and folding one more time (altogether 3 times).
  7. 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.
  8. 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.