It’s been almost a year since I last made these pork crackling biscuits and I’ve been wanting to make some for the last month or so. They’re not particularly pretty (I still took a lot of pictures to make up for the bad ones posted before) but they’re fluffy and tender from the pork fat in the cracklings. Some recipes grind half the cracklings to a paste and leave the other half more granular, but I kept them all granular. Duck fat was used to help create the layers.
Chunks of ground pork cracklings give texture and flavour to the biscuits
Two Different Finishes to the Biscuits – The cuts on top should have been only 1/4 inch apart but I got lazy. The top layer slid off so it wasn’t as photogenic as the ones I made a number of years ago.
Pork Cracklings – cut into chunks and then ground
Layering the Dough