Beaten Biscuit

Ingredients

• Two cups Dousman's Best Patent flour
• 1/2 teaspoon salt
• 1/2 cup of lard

Method

1. 1

   Mix thoroughly; add cold water to make a very stiff dough; put back and forth through steel rollers for 30 minutes; roll out to 1/4 inch thickness; cut out; stick with fork; put in hot oven and bake for 20 to 30 minutes in a Jewel Range.

2. 2

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 46. The excerpt below is the record exactly as published.

1 cup of lard, f tc^ispoons of bak- ing powder, 1 teaspoon of salt, IV, eups of inilk. Bake '\^^^/'l'\f^^ll^^^^ Baking Powder Biscuits. One uuart Dousman's Best Patent flour, ^ , cup butter, 3 heaping teaspoons baknlf ;oi-der and M. teaspoon of salt sifted w,th the iKmr: -'^'l^^ao "iriian ' throuo-h the flour, then wet up with enough cold water to form a soft dough , lian- d nglUtlv, roll out only jJst enough to cut into sutpe. ''^-'^^^-^^^^^'^ if you use milk in place of water. Bake ,u a Jewel Bange. Mhs. Al^^KLL. Beaten Biscuit. Two cups Dousman's Best Patent flour, V, teaspoon salt, % cup of lard. Mix 68 STTPERTOR COOK BOOK tliDroiiglily ; add (.'iKui^i;-!! cohl water to make a very still' dou<;ii ; put hack and fordi tlirough steel rollers for V() minutes; roll out to y^ iueli thickness; cut out; stick with fork; put in hot o\-en and hake '^0 to 30 minutes in a Jewel Range. Serve hot. Mijs. M. M. Allen. South Carolina Biscuits. One quart sweet cream, ly^ tups hutter or fresh lard, 2 tablespoons Avhite sugar. 1 teaspoon salt,

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