-
1
In a bowl whisk together the flour, the baking powder, and the salt, add the butter, and blend the mixture until it resembles coarse meal.
-
2
Add the milk and stir the mixture until it is just combined.
-
3
Knead the dough gently on a floured surface for 30 seconds, pat or roll it out 1/4 inch thick, and with a floured 3-inch cutter cut out 4 rounds.
-
4
Bake the biscuits on a buttered baking sheet in the middle of a preheated 450F.
-
5
oven for 12 to 15 minutes, or until they are golden.
-
6
While the biscuits are baking, in a bowl toss the liver with the flour and salt and pepper to taste.
-
7
In a large heavy skillet heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking, in it brown the liver, and transfer the liver to another bowl.
-
8
Add to the skillet the remaining 1 tablespoon oil and the onion and cook the onion over moderate heat, stirring occasionally and scraping up the brown bits, until it is golden.
-
9
Add the cider, 1/4 cup water, and the liver with any juices that have accumulated in the bowl, simmer the mixture, stirring occasionally, for 8 to 10 minutes, or until the liver is cooked through, and season it with salt and pepper.
-
10
Split the biscuits and spoon the liver and onion mixture over them.
