Pork Rind Biscuits - Pagatche

1. Preparing the dough

all-purpose flour / plain flour 8.75 oz (250 g) • flour medium 8.75 oz (250 g) • semi skimmed milk 1,5% 1.1 cup (250 ml) • fresh yeast 1 oz (25 g) • chicken egg 1 pc • sour cream (fat 14-18%) 6.75 tbsp (100 ml) • sugar granulated • salt 1 tbsp

Make sourdough by using a bit of milk - room temperature, leaven and sugar. Mix together and make a soft dough. Then use a rolling pin to roll it out.

2. Folding to dough

scratchings 8.75 oz (250 g)

Brush the dough with grounded pork rinds. Leave them in a warm place for a while to be brushed easily.

3. 

Let´s fold the dough. Fold it as an envelope. Bend the top edge to the middle of the dough and do the same with the bottom edge - so the edges would touch in the middle.

4. 

Repeat folding the dough.

5. 

Fold one edge across the other.

6. 

Cover with a clean tablecloth and leave for 15minutes. Let it rise.

7. 

Roll out the dough until the pork rinds show up in the dough. Repeat this process with brushing the rinds and folding twice.

8. 

At the end, roll out the dough to be 15cm thick and cut out little circles - biscuits. We can use a sharp knife to make a shallow grid cuts on the surface.

9. Baking

chicken egg 1 pc

Before baking, brush the surface with beaten egg and bake until golden brown - 430°F (220°C).