Maryland or Beaten Biscuit

Ingredients

• one tablespoonful butter
• one tablespoonful lard
• one quart of sifted flour
• one teaspoonful of salt
• milk enough to make a stiff dough

Method

1. 1

   Rub butter and lard into flour, gradually add milk to make a stiff dough.

2. 2

   Beat the dough with a rolling pin until it blisters and cracks.

3. 3

   Mold into biscuits, prick tops, and bake in a quick oven.

Nutrition per serving

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 11. The excerpt below is the record exactly as published.

e table- spoonful butter, two eggs, two cups milk, two teaspoonfuls baking powder, a little salt. Beat the eggs until light, add the milk, butter and salt. Stir in the flour with the baking powder last. Grease your waffle-irons well. 39. Waffles, 2. — The following recipe is perfect : To one quart of flour add one pint of warm (not hot) corn-meal mush, salt to taste, seven eggs beaten light separately, one tea- cupful sweet cream, and fresh milk sufficient to make a thin batter. Stir the cream and beaten egg yolks into the mush, then add the flour and fresh milk, stirring well and mixing perfectly smooth. The egg-white, beaten to a stiff froth, should be added just before cooking. The batter should be as thin as buttermilk, and the waffle- irons well heated and greased. Raw meal will not do ; it must be made into mush. 40. Maryland or Beaten Biscuit. — Rub one tablespoonful each of butter and lard into one quart of sifted flour, with one teaspoonful of salt

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