Iberico Pork Fat Biscuits

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Iberico Pork Fat Biscuits with Honey Mustard Butter

Makes 4 Servings
wine WINE PAIRING
Viura Rioja (white rioja)

Iberico pork fat gives these biscuits a buttery, nutty, savory flavor that pairs beautifully with this gentle honey mustard butter. Some of the best biscuits we’ve ever had!

To render Iberico back fat, cut it into ½” cubes and put it in a pot with ¼ cup of water over Medium-Low heat. Let the cubes render until they’re browned & crispy, which will take a few hours. Pour the resulting liquid fat through two layers of cheesecloth to strain out the solids. The resulting white, creamy fat can be used as you would conventional lard (but more deliciously!).

INGREDIENTS
  • 2 ½ cups All Purpose Flour
  • 1 tbsp Baking Powder
  • 1 tsp Salt
  • 3oz Unsalted Butter, Grated & Chilled
  • 3oz Rendered Iberico Back Fat, Chilled
  • 1 cup Whole Milk

DIRECTIONS

1

Preheat your oven to 500°F.
2

Mash together the mustard butter ingredients in a bowl, then move it to the fridge while you bake the biscuits.
3

In a large bowl combine the flour, baking powder & salt.
4

Add the butter and rendered lard. Toss the fat through the flour mixture, until you’re left with clumps no bigger than a pea.
5

Pour in the milk & very gently mix until the milk is incorporated.
6

Turn the dough out to a lightly floured cutting board or counter & gently pat it together into a flat clump.
7

Gently fold the dough over itself in “book folds” until it reaches a uniform consistency. Be careful not to overwork the dough. Leave it a 1” thick disk.
8

Use a ring cutter/biscuit cutter to cut biscuits out of the dough. Spread them out on a baking sheet covered with a silicon baking sheet or parchment paper.
9

Bake the biscuits in the oven until they puff and brown (how long this takes will depend on their size).
10

While the biscuits are baking, stir together the softened butter, honey, and pickled mustard seeds.
11

Serve the biscuits with a dish of the honey mustard butter.
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