Nut Biscuits
Nut biscuits offer a delightful combination of flaky texture and rich nutty flavor, perfect for breakfast or tea time, appealing to those who enjoy hearty, homemade baked goods.
Ingredients
Instructions
- Stir flour, salt, and baking powder together. Rub or cut in the lard and add the nuts and sugar.
- Add sour milk gradually until the mixture is soft and spongy.
- Turn onto a slightly floured board and roll lightly until of a uniform thickness, about 1/2-inch thick.
- Cut with a small floured biscuit cutter.
- Place on a greased pan and bake for 12 or 15 minutes in a quick oven.
- Butter and serve while hot.
Tips & Substitutions
For a richer flavor, consider using a mix of nuts, such as walnuts and pecans. If you don't have lard, butter or coconut oil can be substituted, though it may alter the texture slightly. Ensure you measure the sour milk accurately; if you don't have sour milk, you can make your own by adding a tablespoon of vinegar or lemon juice to regular milk.
Serving Suggestions
These nut biscuits are delightful served warm, spread with butter or honey. They pair wonderfully with a cup of tea or coffee. For a heartier meal, consider serving them alongside a bowl of soup or with a fresh salad. They also complement dishes like Apple Cheddar Cornbread, creating a comforting spread.
Storage & Reheating
Store any leftover nut biscuits in an airtight container at room temperature for up to two days. For longer storage, you can freeze them for up to a month. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-7 minutes, until warmed through, to regain their crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Nut Biscuits contains roughly 555 calories, with 1g protein, 3g carbohydrates, and 60g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2223mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of regular flour?
Yes, you can use all-purpose flour for this recipe without any issues. It will yield similar results. Just make sure to sift it before measuring to ensure it's light and fluffy for the best biscuit texture.
What can I replace the sour milk with?
If you don't have sour milk, a mixture of regular milk with a tablespoon of vinegar or lemon juice can be used as a substitute. Let it sit for about 5-10 minutes to curdle slightly before using it in the recipe.
How do I know when the biscuits are done baking?
The biscuits are done when they are golden brown on top and firm to the touch. You can also check by inserting a toothpick in the center; it should come out clean. Baking time may vary depending on your oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).