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 enough milk to form a stiff dough.

2. 2

   Flour the moulding-board, roll out the dough, and beat it flat.

3. 3

   Fold and beat again until it blisters.

4. 4

   Tear off pieces, shape into biscuits, prick with a fork, and bake in a moderate oven until light brown.

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.

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 ; flour the moulding-board, put the dough on it, flour the roller, and beat the dough out flat with it ; fold it repeatedly, and SECOND-COURSE SWEETS. 493 beat it flat again until it blisters and cracks ; when the Kttle bhsters or air-bubbles are abundant, which will be in about a half-hour, tear off pieces of the dough as large as an egg, mould them in the hands to the size of a small biscuit, prick each one on top with a fork, place them in buttered or floured baking-pans, and bake light brown in a moderate oven. RAISED BISCUIT. Heat a pint of milk to melt a heaping tablespoonful of butter,

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