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.