Biscuit Dough

Ingredients

• half tea-cup lard
• heaping salt-spoon salt
• milk
• two-thirds cup lard or butter
• two of flour

Method

1. 1

   Measure each of Horsford’s Preparation, mixed in flour, and sifted twice through a sieve.

2. 2

   Divide the flour in halves, add the salt; with one hand pour in the milk on the half of the flour, with the other mix to a thin paste, then add the lard and the rest of the flour, mixing it lightly.

3. 3

   The dough will be soft, but can be rolled on a well-floured board, and cut with a common biscuit-cutter, then prick, and bake twenty minutes in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 253. The excerpt below is the record exactly as published.

half tea-cup lard, heaping salt-spoon salt. Measure each of Horsford’s Preparation, mixed in flour, and sifted twice through a sieve. Divide the flour in halves, add the salt; with one hand pour in the milk on the half of the flour, with the other mix toa thin paste, then add the lard and the rest of the flour, mixing it lightly. The dough will be soft, but can be rolled on a well-floured board, and cut with a common biscuit-cutter, then prick, and bake twenty minutes in a quick oven. Make crust as above (using two-thirds cup lard or butter instead of half-cup) for chicken-pie with oysters (see recipe in poultry); it is enough fora four-quart pan, where the sides only are lined. Some prefer not to cook the oysters, only boil and skim liquor, adding oysters raw. Re- serve pint or pint and a half chicken-liquor (do not mix the oyster-liquor with that in the pot, but pour it in the pie by itself) in the kettle, place it on the stove, rub together table-spoon butter, two of flour

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