Thank you to everyone who braved the chilly weather and joined us for our Cane Boil & BBQ this past weekend! We hope you had a great time enjoying our farm-fresh food, live music, and getting a behind-the-scenes look at how we preserve our organic sugar cane crop. We also hope you had fun with the u-pick experience!
Our delicious cane syrup is available for purchase on our website and at the farmers markets we attend, so you can have a taste of the event at home. Below, we’ve shared some photos from the day and an old-fashioned lard biscuit recipe, so you can recreate the pastured pork sausage biscuits we served (don’t forget the cane syrup drizzle for the perfect touch!).
Thanks again for being part of this special event—we can’t wait to see you next time!
Old-Fashioned Lard Biscuit Recipe – Tip: measure the lard at room temperature or melt it, measure accurately, then refrigerate or freeze the portion you need for the biscuits. For our patties we used 3 oz meat so you can get 6-7 patties from each package of our sausage.
Ingredients
- 240 grams (2 cups) all-purpose flour, plus more for dusting the work surface
- 10 grams (1 tablespoon) baking powder
- ¼ teaspoon baking soda
- 6 grams (1 ¼ teaspoon) kosher salt
- 72 grams (6 tablespoons) lard, cold
- 240 grams (1 cup, 240 milliliters) buttermilk, cold
Directions
PREP:
- Position an oven rack to the center position and preheat to 450°F/230°C.
- Spray a cake pan with non-stick spray or line a sheet pan with parchment paper or a silicone baking mat.
- Measure out all ingredients. Keep the lard and buttermilk in the refrigerator until ready to use.
TO MAKE THE BISCUITS:
- In a large mixing bowl, whisk together the flour (240 grams, 2 cups), baking powder (1 tablespoon), baking soda (¼ teaspoon), and salt (6 grams, 1 ¼ teaspoon).
- Add the cold lard (85 grams, 6 tablespoons) to the mixing bowl and cut it into the flour mixture. To do this, press down on the fat with the wires of the pastry blender or the tines of a fork as you move it around the bowl. Continue cutting the fat into the flour until most of the pieces of fat are about the size of peas with some pieces being about the size of a walnut half.
- Add the cold buttermilk (240 grams, 1 cup) into the bowl and stir with a spoon or a silicone spatula just until combined. This should only take a few turns. The dough will be pretty wet and sticky.
- Turn the dough out onto a lightly floured counter. Dust flour over the top of the dough. With floured hands bring the dough together into one mass.
- Pat the dough out (do not roll with a rolling pin) until it is about 1-inch (2.5 cm) thick. Using a bench knife (or a metal spatula can be helpful if you do not have a bench knife), fold the dough in half and then turn it 90 degrees. Pat out and fold again for a total of 6 times. This process is creating layers that will create flaky biscuits.
- Press the dough out to about 1-inch (2.5 cm) thick and use a round cutter that is about 2.5-inches (6 cm) in diameter to cut out your biscuits. When cutting out, dip your cutter in flour, press straight down, and pull it back up without twisting it. Twisting can seal the edge of your biscuit, not allowing it to rise fully. Gently pat the scraps together to cut out the rest of your biscuits. Alternatively, you can pat the dough into a rectangle and use a sharp knife to divide the dough into 8 rectangular-shaped biscuits.
- Place the biscuits in the prepared cake pan or baking sheet with the edges touching so they will rise up against each other.
- As an optional step, place the pan in the freezer for 10 minutes before baking. This will ensure that your biscuits will not spread too much and will allow your oven to fully pre-heat.
- Bake at 450°F/230°C for 13-15 minutes until golden brown. Do not open the oven door for at least the first half of baking time. You want the steam to stay trapped in the oven to help with the rise.
