Traditional Piglet Biscuits Recipes

Steps:

• 1. Place all dry ingredients into a large bowl. Cut in the lard, until mixture looks like meal. Stir in buttermilk. If dough is not pliable, add just enough buttermilk to make a soft, puffy dough that is easy to roll out. Knead dough on lightly floured board about one to two minutes or 25 to 30 times. Roll out dough to about 3/4 inch thick. Cut with floured biscuit cutter, or use a glass of the right size. Place on greased baking sheet. Bake in a 450 degree oven for 10 to 12 minutes.
• 2. *** I don't use LARD. I use either Butter Flavored Crisco or Margarine. The Pioneers cooked them a bit differntly as there were no modern ovens on the trail... They made make-shift ovens that were sitting on coals of the campfire and more coals on top to get a hot oven effect. They also spent a lot of time baking as the ovens were small. They also sometimes made them in a skillet or a heavy pot with a lid (Dutch Oven)with coals under and about 12 - 15 on top.

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.

Steps:

• Preheat oven to 190°C.
• Prepare a baking sheet lined with baking paper.
• Measure the amount of dough to put into wooden mould by using lotus paste wrapped in cellophane wrap. Weigh the amount of lotus paste used.
• Sift the flour into a medium mixing bowl. Set aside.
• Pour the golden syrup, peanut oil and alkaline water into another bowl and mix well.
• Make a well in the centre of the flour and pour in the liquid mix.
• Mix together the flour and the liquid mix till well mixed. Take care not to over-mix.
• Flour the wooden mould sparingly and knock out the excess flour.
• Weigh the dough in 40g lumps and press 1 lump into the wooden mould.
• Knock out the formed dough from the mould and place it on the prepared baking sheet.
• Continue the process for the rest of the lumps of dough.
• Spray the dough with water sparingly before putting it in the oven to bake for 10 minutes.
• Remove the half-baked biscuits from the oven and apply some egg wash.
• Bake for another 10 minutes or until golden brown.
• Remove from the oven to cool on a wire rack.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
• Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
• Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
• Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.