Ingredients
- 3 cups self-rising flour, preferably Martha White or White Lily
- 1 tsp. salt
- 1 Tbsp. freshly ground black pepper
- 2-3 Tbsp. finely chopped rosemary, or less if desired
- 1 Tbsp. sugar
- 8 Tbsp. (1/2 cup) high-quality lard, chilled
- 1/2 to 1 cup grated manchego cheese
- 1 cup buttermilk
Directions
-
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
-
Place the flour, salt, pepper, rosemary and sugar in a food processor and pulse just to combine. Add the lard and pulse just until the mixture becomes the texture of coarse meal, but with some large pieces of lard still remaining. (Alternatively, just use your hands and work the the lard into butter-bean-sized pieces.)
-
Place the mixture into a large mixing bowl and add the cheese, tossing to combine. Add the buttermilk, and stir until just combined. Remove the mixture to a floured surface.
-
Using your hands, quickly pat the dough until it is about an inch thick. Cut the biscuits out of the dough and place on the baking sheet and brush with melted butter or cream. Bake for 13 to 18 minutes or until golden brown.
-
The biscuits are best eaten immediately, split open with a thick smear of softened butter or as a mini-sandwich of Serrano ham, sliced manchego, and a touch of mayonnaise to bind it all together.