Sam’s Biscuits with Our Whey-fed Berkshire Lard

Down-home American biscuits on the left

Sam Kennedy, our cheese maker, is  a Culinary Institute of America-trained chef  who always comes up with great recipes.

Here is one of them, for biscuits. Try the short version with butter, or use our own whey-fed Berkshire pork  lard which is labor intensive but totally worth it (see instructions for rendering lard).

Buttermilk Biscuits

Yield: 1 dozen
All purpose flour 1lb.
¼ lb butter or lard at room temperature (which means that they are semi-hard and not liquid.
1 oz. baking powder
¼ oz Salt
2 oz. Sugar
7 oz Buttermilk
4 fl. oz whole milk

Garnish (optional)
½-1 cup sliced onions
½ lb. Garlic Peppercorn Jack, grated

Blend or sift  together the dry ingredients.
Rub or cut in the butter into nut sized pieces.

Add the buttermilk, the scallions and cheese. Mix just to combine. This is known as a shaggy mass. Do not over mix!
Roll the dough out to 1” thick, fold over, turn and repeat 3-4 times.
Cut dough into rounds using a 2-inch biscuit cutter or a clean glass of same diameter.
Continue process until all the dough has been used.

Place biscuits onto parchment lined sheet pans in close rows.

Bake until golden brown. If using a convection oven bake them at 325°F for 10-12 minutes. If using a conventional oven bake them at 425°F for approximately 10-15 minutes.

1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens