Adventure Outdoors Magazine Fall 2016 | Page 85

MISS GRACE’S BUTTERMILK BISCUITS Yields 1 dozen biscuits Ingredients 7 tablespoons lard 2 cups organic all-purpose flour 1 tablespoon baking powder 1 tablespoon baking soda 1 teaspoon salt You will need: 5 to 6 (2-pound) muslin sausage sacks Butcher’s string Grind the meat in a meat grinder, or stand mixer fitted with the coarse plate meat grinder, and use a kitchen scale to weigh out 10 pounds; place the meat in a very clean stoppered-up sink. Grind the trimmings separately and set aside separately. Measure the salt, cayenne, red pepper flakes, sage, sugar, and Instacure into a small bowl and toss with a fork until well blended. Sprinkle this evenly over the ground meat and mix well with your hands. Pinch off a walnut-sized lump and pan-fry it in a cast-iron skillet over medium-high heat: You are testing the meat to see that it has enough fat that the sausage does not stick to the pan. Brown well on both sides, taste, and adjust the seasonings as needed. If the sausage still adheres to the skillet, add ground trimmings to the mixture 4 ounces at a time, mixing thoroughly after each addition and retesting it, until you achieve a nice, lean sausage that has just enough fat in it to not adhere to the skillet. Stuff the meat mixture into the 2-pound muslin sausage sacks and secure the open end with butcher string. Hang from the garage rafters, or other protected place, in 45° F or cooler temperatures for 3 to 5 days, then vacuum seal and freeze. I like to keep one in the refrigerator to enjoy immediately! 1 cup buttermilk Directions 1. 2. Preheat the oven to 425° F. 3. Sift the flour, baking powder, baking soda, and salt into a medium bowl. Blend in the remaining 5 tablespoons lard using a pastry blender, or two forks, until the dough is crumbly. Make a well in the center, pour in the buttermilk, and mix quickly with a fork until the dough forms a ball. 4. Turn the dough onto a lightly floured surface and knead 15 to 20 times. The dough should be soft, but not sticky. Roll out to a ½ -inch thickness, and cut with a biscuit cutter or a juice glass. Place the biscuits in the greased pans, turning once to coat both sides. Bake on the upper rack of the oven for 10 to 12 minutes. Melt 2 tablespoons of the lard in 2 (9inch) cake pans, or on a large rimmed baking sheet. Adventure Outdoors Fall 2016 83