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| What You Need: |
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1 pound sweet cassava, or yuca (see Glossary)
4 tablespoons butter, softened
4 tablespoons lard
½ cup sugar
1 egg
1½ cups finely grated fresh coconut
2 cups flour
1 teaspoon double-acting baking powder
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| How To Cook: |
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1. Preheat the oven to 400°F. With a sharp knife, peel the brown bark like skin from the cassava, then grate it finely on a hand grater.
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2. Wrap the grated root in a double thickness of cheesecloth and squeeze vigorously to extract its liquid. The liquid may be reserved for use as cassareep in pepper pot.
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3. In a deep bowl, cream the butter, lard and sugar together, beating and mashing them against the sides of the bowl with a large spoon until the mixture is light and fluffy. Beat in the egg and the cassava and coconut.
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4. Combine the flour and baking powder, and sift them onto a sheet of wax paper. Add about ½ cup at a time to the creamed mixture, beating well after each addition.
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5. The dough should be firm enough to be gathered into a compact ball; if necessary, add a little more flour a tablespoon at a time. When the dough becomes too stiff to stir, knead in the remaining flour with your hands.
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6. On a lightly floured surface, knead the dough for 2 or 3 minutes, pushing it down with the heels of your hands, pressing it forward, and folding it back on itself.
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7. Then roll it into a circle about ¼ inch thick. With a biscuit cutter or the rim of a glass, cut the dough into 2-inch rounds. Gather the scraps into a ball, roll it out into another circle, and cut out rounds as before.
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8. Place the rounds about 1 inch apart on one or two large ungreased baking sheets and bake in the middle of the oven for 20 minutes, or until the biscuits are firm to the touch and golden brown. Serve at once.
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To Make: about 2 dozen 2-inch round biscuits
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