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Cajun Cracklin' Biscuits
Cracklings, the crisp pieces left after rendering pork fat, are added to breads in many countries. Known as "cracklin's" in the South, they are often added to cornbread, but here's a wonderful Cajun recipe for cracklin' biscuits baked in a cast iron skillet. If cracklin's aren't available, you may use crisp cooked bacon.
For a muffin with holiday spirit, try Bake Shop Cranberry Banana Muffins made with Banana Nut Muffin Mix or go to the Martha White website at www.marthawhite.com for other dressed-up muffin mix recipes.
2 cups Martha White® Self-Rising Flour
1/3 cup butter, cut into small pieces
3/4 to 1 cup buttermilk
1/2 cup chopped cracklin's or 1/3 cup crisp cooked crumbled bacon
2 tablespoons butter or margarine, melted
2 tablespoons chopped cracklin's or crisp crumbled bacon
Preheat oven to 400° F. Grease a 10 1/2 - inch cast iron skillet. Lightly spoon flour into measuring cup; level off. In large mixing bowl cut 1/3 cup butter into flour until pieces are about the size of small peas. Stir in 1/2 cup cracklin's. With fork, stir in enough buttermilk to just form soft dough.
Turn dough out onto floured surface; knead gently just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch cutter. Place in greased skillet. Brush with 2 tablespoons melted butter; sprinkle with 2 tablespoons cracklin's. Bake at 400° F. for 25 to 30 minutes or until golden brown. Makes 12 biscuits.