There is hardly a wedding or garden party in the Lowcountry without these yeast biscuits. They are small, only about an inch in diameter, and they are split to hold slivers of salty country ham tempered with dollops of chutney or mustard. One ham provides enough meat for 200 to 250 biscuits.
These doubly lightened breads—really yeast rolls—are also called “angel biscuits” and “bride’s biscuits.” Bill Neal has suggested that the “bride” is the inexperienced cook who needs the insurance policy of the double leavening.
Sift the dry ingredients together into a warmed mixing bowl. Cut the lard into the flour mixture with a pastry blender or
Turn the dough out onto a floured surface and work lightly until the mixture is smooth and evenly textured. Roll out to about
© 1992 All rights reserved. Published by UNC Press.