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Country ham is a rare treat for many,
but not in the lowcountry, where in addition to
being the centerpiece of the Christmas table, it
is pan-fried, added to pilaus, ground into
pastes, and stuffed into little yeast rolls like
these. Also known as bride's biscuits or angel
biscuits, these yeast rolls contain both baking
powder and yeast, making them a cross between a
biscuit and a roll. In this recipe, I stuff half
of the biscuits with ham and leave the others
plain. |
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| Sift
the flour, salt, and baking powder into a warmed
mixing bowl. Cut the lard into the mixture with a
pastry blender or 2 knives until it is evenly
distributed. In a separate bowl, stir the yeast
into the buttermilk until thoroughly dissolved,
then pour the liquid into the flour mixture,
stirring well until blended. Dust a work surface with flour and turn the dough out onto it. Work the dough lightly with floured fingertips until it is smooth and evenly textured. Roll out to about 1/2-inch thick, then cut into small 1- to 2-inch biscuits with a clean, floured metal biscuit cutter. Place the biscuits on an ungreased baking pan, cover with a kitchen towel, and allow to rise by about a fourth, about 20 minutes. Preheat the oven to 400° , then bake the biscuits for about 10 minutes. Remove the biscuits from the oven and pry half of them in half with a fork. Stuff a piece of ham into the split biscuits, then return the biscuits to the oven to finish cooking, about 5 minutes more, or until the tops are lightly browned. Serve warm with Pear Chutney. |
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