Sarah Wong, a culinary professor at the Seattle Culinary Academy debuts on our blog with the first of two Mangalitsa recipes. Sarah, you are delicious, and welcome here anytime. And, lucky for us, the next time is on Saturday. So come back to check out her next creation.
Southern style biscuits flecked with Mangalitsa ham
2 C. flour, all purpose
1 ½ T. baking powder, GMO free
¾ t. salt, kosher
1 T. sugar, granulated
¾ C. Mangalitsa lard (cut from the ham), frozen and grated
½ C. cured Mangalitsa ham, minced
1 C. buttermilk, well chilled
Makes about a dozen biscuits if cut into two inch squares or using a 2 inch biscuit cutter
Mix all dry ingredients and the ham together in a large bowl. To give the biscuits good rise, freeze the lard until very firm and grate using a cheese grater. If the lard gets slightly warm and soft after grating, refreeze for ten minutes. Add the lard to the dry ingredients and quickly add the buttermilk and stir until dough is shaggy but combined. Turn out the dough onto a floured work surface. Use a bowl scraper to prevent the dough from getting too warm. Press the dough into a flat square about one inch thick and use the bowl scraper to fold the dough down from top into a large rectangle. Fold the dough over from right to left to make a smaller thicker square. Pat the dough into a one inch thick square and repeat the process twice more. If the dough gets stuck to the work surface lift it up and sprinkle more flour underneath it.
Preheat your oven to 400 degrees Fahrenheit. Once the dough has been “folded” six times, cut into a dozen square biscuits or use a round biscuit cutter and place side by side on a baking sheet and chill in the refrigerator or freezer until the oven is done preheating. If using a round biscuit cutter, you can take the scraps and gently hand form into an additional round. Bake for 12-18 minutes or until golden brown.
Serve with sliced cured Mangalitsa or peach preserves
Note: because there is no butter in the dough, check the bottoms for browning so they do not overcook.