Beaten Biscuit

Ingredients

• a tablespoonful of butter
• a tablespoonful of lard
• a quart of sifted flour
• a level teaspoonful of salt
• sufficient milk to form a rather stiff dough

Method

1. 1

   Rub butter and lard into flour, add salt, and mix in milk to form a stiff dough.

2. 2

   Roll out and beat flat, folding repeatedly.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 262. The excerpt below is the record exactly as published.

tablespoonful of but- ter dissolved in it, a level teaspoonful of salt, a tablespoonful of sugar, and two gills of yeast ; with the hand mix with these ingredients enough of the flour to form a smooth thin batter ; cover the bowl with a folded cloth, and put it in a 492 PRACTICAL AMERICAN COOKERY. warm place untH the batter is light and foamy ; then mix in the rest of the flour, knead the dough for five minutes, cover it again, and let it stand until it is twice its original size ; when the dough is light, roll and shape it, and bake the rolls as directed in the recipe for Parker-House rolls. BAKING-POWDER BISCUIT. Sift together a quart of flour, a level teaspoonful of salt, and two heaping teaspoonfuls of any good baking-powder ; see that the oven is of the proper temperature, as indicated in the recipe for compressed-yeast bread, and butter the baking-pan ; rub or chop two tablespoonfuls of lard or but- ter into the flour ; quickly mix it to as soft a dough as can be easily rolled out, with about a pint of cold water ; roll out the dough on a floured pastry-board, cut out the biscuit with a floured biscuit-cutter, and lay them in the buttered baking-pan ; brush the biscuit with milk, or a teaspoonful of sugar dissolved in a little cold water, and bake them as directed in the preceding recipes. BUTTERMILK BISCUIT. Sift a quart of flour with a heaping teaspoonful of soda, and a level teaspoonful of salt ; rub into the flour a heaping teaspoonful of lard ; butter or flour a baking-pan, and see that the oven is quite hot ; then quickly mix with the pre- pared flour a pint of buttermilk, shape the biscuit, and bake them in a hot oven. BEATEN BISCUIT. Rub a tablespoonful each of Gutter and lard in a quart of sifted flour, add a level teaspoonful of salt, and then with the hands mix in sufficient milk to form a rather stiff dough

Cook this with the app: pantry check, scaling, and the assistant.