-
1
In a food processor, pulse together the flours, salt, baking powder, and sugar.
-
2
Add the lard or shortening and pulse to combine.
-
3
Add the buttermilk and pulse until a moist dough forms.
-
4
Transfer to a lightly floured work surface, and knead several times until it binds into a cohesive mass.
-
5
Cover with plastic wrap and let rest for at least 30 minutes.
-
6
Pour oil to a depth of 4 inches into a heavy saucepan and heat to 375 degrees F. Meanwhile, divide the dough in half.
-
7
On a lightly floured work surface, roll out half of the dough 1/8 to 1/4-inch thick.
-
8
Cut into 6 squares or triangles.
-
9
Drop 2 cutouts, 1 at a time, into the hot oil and fry, rolling them over, until golden, 40 to 50 seconds.
-
10
Drain on paper towels.
-
11
Repeat with the remaining dough.
-
12
Serve at once on warmed plates with scoops of ice cream, cream anglais or dusted with powdered sugar or cinnamon sugar.
-
13
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
-
14
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
