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Texas Fried Soda Biscuits

Source of Recipe

From "Southern Fried" by James Villas


Recipe Introduction

"Still popular at rural cookouts throughout Texas, small, tangy fried soda biscuits have been around since the early nineteenth century, when the only leavening besides lard was a product called saleratus sold in a bright red package (the first baking soda). Early settlers had to cook most food over open fires, so biscuits were simply fried quickly in deep cast-iron pots. Fried soda biscuits are especially good with chili and any form of barbecued meats."

List of Ingredients

â—¦ 2 ½ cups all-purpose flour
â—¦ 2 teaspoons baking soda
â—¦ 1 ½ teaspoons salt
â—¦ 4 tablespoons chilled lard, cut into small pieces
â—¦ 1 ¼ cups buttermilk
â—¦ Tabasco sauce to taste
â—¦ Vegetable oil for deep frying


Recipe

In a large bowl, whisk together the flour, baking soda, and salt, add the lard, and cut it in with a pastry cutter or rub with your fingertips till the mixture is mealy. Gradually add the buttermilk, stirring just till the dough is soft and adding the Tabasco while stirring.

Transfer the dough to a lightly floured surface, knead about 8 times, roll out about ½ inch thick, and cut out rounds with a 1 ½-inch biscuit cutter. Roll the scraps together and cut out more rounds.

In a large, deep cast-iron skillet, heat about 1 inch of oil to 350° F on a deep-fat thermometer, add the biscuits in batches, cover the skillet, and fry for about 3 minutes. Turn the biscuits with a slotted spoon, cover, and fry till golden and puffy, about 3 minutes longer. Drain on paper towels and serve hot or warm.

Makes about 2 dozen small biscuits