Pork Rind Biscuits

They are best served warm as a snack with a glass of wine or a mug of beer. Even though they are considered more of a winter dish, there’s nothing wrong with preparing and serving them at a summer party or picnic.

Details

  • Preparation Time: 160 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 30 g Yeast, dry

  • pieces Milk, whole milk

  • 1 teaspoon Sugar, white

  • 500 g Wheat flour, white, multi-purpose

  • 50 g Fat, beef tallow

  • 4 spoon Sour cream

  • 2 piece Egg, egg yolk, fresh

  • 1 teaspoon Salt, table

  • 250 g Fat, beef tallow

  • pieces Spices, pepper, black

  • 1 handful Spices, cumin, seeds

Premaz

  • 1 piece Egg, egg yolk, fresh

  • 2 spoons Milk, whole milk

Steps

  1. Crumble the yeast into lukewarm milk. Add one tablespoon of flour and sugar, and mix the ingredients until smooth. Let it rest in a warm place for 10 minutes to allow the yeast to rise.

  2. In a larger bowl, place the flour and make a well in the center. Add sour cream, egg yolks, and softened lard into the well. Sprinkle salt around the flour. Once the yeast has risen, pour it into the well with the other ingredients. Mix the ingredients in the bowl with clean hands until you form a smooth, slightly compact dough. Shape the dough into a ball, place it in an oiled bowl, cover with a clean cloth, and let it rise in a warm place for about an hour.

  3. While the dough is rising, finely grind the pork rinds. Roll out the dough on a floured surface to about 1 cm thick, spread the ground pork rinds over it, and sprinkle with pepper. Start folding the dough: fold the right side to the middle, then the left side to the middle. Next, fold the bottom side to the middle, and finally the top side. Cover the dough and let it rise for 15 minutes. Repeat this process two more times, letting the dough rest for half an hour each time.

  4. Roll out the risen dough on a floured surface to about 2 cm thick. Use a cutter to cut out circles and place them on a baking tray lined with parchment paper. Make sure to leave some space between the circles. Let the biscuits rise for 10 minutes before baking.

  5. Preheat the oven to 190°C. In a small bowl, whisk the egg yolk and mix it with one or two tablespoons of milk. Score a pattern on the risen biscuits with a knife, brush them with the milk and egg yolk mixture, and sprinkle with a bit of cumin or freshly ground pepper. Bake the biscuits in the preheated oven for 20 minutes, or until they rise nicely and turn golden brown on top.

Nutrition Information (Per 100g)

  • Calories: 508.15 kcal
  • Fat: 33.84 g
    • Saturated Fat: 16.46 g
  • Carbohydrates: 40.94 g
    • Sugars: 0.62 g
  • Protein: 7.1 g
  • Fiber: 1.75 g

Advice

Replace lard with softened butter.