COURTESY WANDA ADAMS
These Portuguese biscuits are buttery with a balance of sweet and savory flavor.
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Food writer Wanda Adams offers up Portuguese Biscuits, buttery with a balance of sweet and savory flavor, in “A Portuguese Kitchen” (Mutual Publishing), which is currently out of print. Note: This biscuit does not keep well; eat on baking day.
PORTUGUESE BISCUITS
- 3 cups flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 3 eggs
- 1/2 cup butter-flavored Crisco
- 1/4 cup soured milk, thin plain yogurt or whey from draining Greek yogurt
Heat oven to 350 degrees. Butter and flour two 8- or 9-inch round cake pans, or spray with oil-flour mixture.
In small bowl, whisk together flour, baking powder, sugar and salt.
In large bowl, beat eggs, Crisco and soured milk. Add flour mixture in 3 additions, stirring in between.
Knead mixture in bowl — about 5 or 6 push-fold-turn movements — and let rest 10 minutes while you clean up.
Pull off about 2 tablespoons of dough, which will be a little wet and slightly puffy from baking powder. Roll each into a sphere and place in prepared pan. Arrange in circle around edge, leaving 3/4 inch between and placing one in the center.
Bake 15 to 20 minutes until golden brown on top, with 180-degree internal temperature. Makes 16 biscuits.
Tip: To sour milk, place 1 teaspoon vinegar in 1 cup whole milk; it will thicken and clump it a bit.
Nutritional information unavailable.
