Benne Biscuits
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon salt
- ½ teaspoon ground hot red pepper (cayenne)
- 1/3 cup firmly packed lard or vegetable shortening
- 1 tablespoon butter
- ½ cup lightly toasted benne or sesame seeds
- ¾ cup buttermilk
Instructions:
To the Africans who brought them to the South Carolina Lowcountry, sesame seeds, or benne, as they’re called, are a symbol of good luck.
- Preheat the oven to 425° F.
- Combine the flour, baking powder, soda, salt, and cayenne in a large mixing bowl, then, using a pastry blender or two knives, cut in the lard and butter until the texture of coarse meal. Add the benne, toss well, then make a well in the middle of the dry ingredients.
- Pour in the buttermilk and fork briskly just until the mixture comes together, forming a soft dough. Turn onto a lightly floured surface, knead lightly 8 to 10 times, then, using a lightly floured rolling pin, roll to a thickness of about ½ inch.
- Cut into 1-inch rounds using a floured small biscuit cutter (or even a bottle cap), and space about 1½ inches apart on ungreased baking sheets.
- Bake in the lower third of the oven for 15 to 20 minutes or until lightly browned.
- Split, butter while hot, and serve warm. Or, if you prefer, cool to room temperature, split, and fill with the thinnest slivers of Smithfield ham. Pass with cocktails or set out on a party buffet.
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