4 1/2 cups all-purpose flour
1/2 cup each water and unsweetened orange juice
Zest of 1 fresh orange
2 - 3 tbsp. lard
12 oz. (340 grams) cream cheese, at room temperature
2 heaping tsp. baking powder
1 tsp. salt
Combine 4 cups flour with baking powder and salt, cut in the 2 to 3 tbsp. lard then slowly mix in electric mixer; adding the cream cheese until well mixed. Then add the orange juice and then the water.
Whip in electric mixer until well mixed (then the dough is somewhat sticky and hard to work with). Keep the mixer running and spoon in more flour from the remaining half cup until dough is more firm (you may not need all of the 1/2 cup of flour).
Remove mixing bowl; then take some of the dough and run it through a meat grinder with a medium blade for about 15 minutes until it becomes difficult to crank. At this point I move the dough to a floured board and wack it with a heavy rolling pin folding it toward it's center for another 15 minutes until the dough has blisters on the surface. I keep the rolling pin floured.
When ready, I roll the dough into balls smaller than a golf ball and place on a lightly greased baking sheet and prick the tops with a fork. Bake at 425 degrees F (220 C) for 24 minutes. Serve warm with tea and they will melt in your guest's mouths.
Makes 20 biscuits.
Source: John Grunden
Submitted By: John Grunden