Beaten Biscuits

Ingredients

• one and one-half teaspoonfuls salt
• one and one-half quarts of flour
• a teacupful of lard
• Moisten with ice water

Method

1. 1

   Sift twice and mix well with lard.

2. 2

   Moist with ice water, add water slowly till a stiff dough is formed.

3. 3

   Knead well, then beat until the dough blisters.

4. 4

   Roll to thickness of one-half inch.

5. 5

   Cut with small cutter and bake in steady strong oven.

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 34. The excerpt below is the record exactly as published.

BEATEN BISCUITS. One quart flour, one teaspoon salt, one tablespoon lard, milk to make a stiff dough, one teaspoon Royal Baking Powder. Sift flour, put in salt and mix the lard with fingers. Beat until it blisters and breaks. Bake. — Mrs. M. F. Markham. NORTH CAROLINA BISCUITS. One tablespoonful lard with one quart of flour into which has been sifted one level teaspoonful soda, one heaping tea- spoonful Royal Baking Powder, one level teaspoonful salt, and one pint rich sour cream. Knead thoroughly for ten minutes, roll out and cut small, and bake in a quick oven. — Miss Bettie Bernard. PARKER HOUSE CORN ROLLS. Sift together, one and one-fourth cups flour, three-fourths cup meal, four teaspoonfuls Royal Baking Powder, one tablespoon sugar, then chop in two tablespoonfuls butter, add one egg (beaten) with one-half cup sweet milk. This makes a soft dough which can be handled easily. Turn on floured board, roll out to thickness of about one-half inch ; cut with a biscuit cutter, put bit of butter in center of each round and fold as for pockets. Brush top with milk and bake in t]uiek oven fifteen minutes. — Mrs. E. E. Bernard. PARKER HOUSE ROLLS. One cake yeast, one pint sweet milk, tAvo table- spoonfuls sugar, four tablespoonfuls butter or lard, four pints sifted flour, and one teaspoonful salt. Scald the milk, add butter and allow to become luke warm. Add yeast, sugar, salt and one-half the flour. Beat until perfectly smooth, cover and let rise in Avarm place one hour or until light. Then add the remainder of the flour and knead well. Place in a greased boAvl, cover and let rise in a warm place until double its bulk. Roll out one fourth inch thick, brush over wdth melted butter, cut out with large size biscuit cutter, fold over in pocket book shape. Place one inch apart in well-greased shalloAv pans, cover and let rise. Bake ten or fifteen minutes. — Mrs. C. H. Shipp. 35 USE DAN VALLEY SUPERLATIVE FLOUR KNOX GELATINE improves soups and gravies CORN MEAL SOUFFLE. One pint sweet milk, three-fourths cup white corn meal, one even teaspoonful salt, one tablespoonful butter, or substitute, four eggs. Put milk on in a double boiler and Avhen at boiling point stir in sloAvly the meal and salt. Let cook one hour; then take off the fire and let cool a little. Then add butter or substitute, and the yolks of eggs well-beaten. Then add the w^ell-beaten whites, turn into a well-buttered baking dish and set it in a pan of Avarm water, put in stove and bake twenty or thirty minutes. — Mrs. E. J. Parrish. BOSTON BROWN BREAD. One cup rye meal, one cup yellow corn meal, one cup graham flour, three-fourths tablespoon soda, one teaspoon salt, three- fourths cup molasses, two cups buttermilk. Mix and sift dry ingredients, add molasses, and buttermilk, turn into greased mold and steam five hours. Then take out and bake in oven one-half hour. — Grace W. Atwood. EXTRA MUFFINS. Mix and sift: One cup meal, cup flour, one half tea- spoon salt, four teaspoonfuls Royal Baking Powder, one tablespoonful brown sugar. Add one egg, (beaten), one cup milk, two teaspoonfuls melted butter. Mix and add: One-half cup chopped dates. Bake in a hot oven. — Mrs. E. E. Bernard. ROLLS OR BUNS. One cup creamed potatoes, (strain and use the water in which cooked), two yeast cakes, one cup sugar, three eggs beaten, one half cup water, one quart flour. Make up batter overnight. Two quarts of flour, salt, two-thirds cup shortening, add batter, knead, then rise. After that, make out rolls and let rise about two hours and bake in moderate oven about three-fourths of an hour. — Mrs. E. E. Bernard. TEA ROLLS. Sponge : One cake yeast, one cup creamed potatoes, three- fourths cup sugar, one cup warm water in which yeast has been dissolved. Another cup of warm water, mix all together. This sponge will last for several days if kept in a cool place and need not all be used at once. To make the rolls one cup of the sponge, one and one-half cups of flour, one teaspoonful salt, lard the size of a small egg. Knead well, roll and cut out. Put in muffin rings and let set for three hours in a warm place. Bake till light brown. — Mrs. A. G. Elliott. MUFFINS. Two cups flour, three teaspoonfuls Royal Baking Powder, one tablespoonful sugar, one-half teaspoonful salt, one cup milk, two eggs, one tablespoonful shortening. Sift together flour, baking powder, sugar and salt, add milk, well-beaten eggs and melted shortening. Mix well. Grease muffin pans and put two tablespoonfuls of batter into each. Bake in hot oven twenty or twenty-five minutes. — Royal Baking Powder Recipe. SPOON BREAD. Three eggs, two cups sour milk, butter size of an egg, small teaspoon of soda, one-half cup of meal, salt to taste. To mix: beat the eggs separately, to yolks add milk, butter, meal and soda, just before ready to cook add the stiff well-beaten whites. Test with a straw to be sure bread is done through. — Mrs. J. Ed. Lyon. LOAF BREAD— QUICK METHOD. Two cakes compressed yeast, three quarts sifted flour, one quart lukeAvarm water, two teaspoonfuls salt, two table- spoonfuls sugar, two tablespoonfuls butter or Snowdrift. Dissolve yeast in half the water. In the other half dissolve salt and sugar. Mix thoroughly, then stir in gradually the flour. Work in butter, making a moderately stiff dough. Knead well for ten or fifteen minutes until you see bubbles on the top. Put into large boAvl or jar greased and warm, cover closely. Set in a warm place to rise until doubled in size. When risen make into three loaves, greasing well over surface, placing in greased pans to rise again. When nearly doubled in size place in moderately hot oven and bake thirty minutes. If loaves are bruslied over with a little butter it will keep crust soft and a rich brown crust. About four hours will be required to do this. Half milk and half water makes a richer loaf. — Mrs. J. M. Whitted. 36 USE DAN RIVER SELF-RISING FLOUR KNOX GELATINE comes in two packages— PLAIN and ACIDULATED (Lemon Flavor) BEATEN BISCUITS. Put one and one-half teaspoonfuls salt to one and one- half quarts of flour. Sift twice and mix well with a teacupful of lard. MoisteJi with ice wate

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