Southern Beaten Biscuit

Ingredients

• 1 pt. flour
• 1 tablespoon lard
• 1 teaspoon salt
• water enough to make very stiff dough

Method

1. 1

   Mix lard and salt thoroughly with flour, add water enough to make very stiff dough — beat with hammer or knead till dough is smooth and snaps — about twenty minutes — roll about 0.5 inch thick, cut and prick with fork, bake in quick oven.

Nutrition per serving

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 3. The excerpt below is the record exactly as published.

SOUTHERN BEATEN BISCUIT— Mrs. R. B. Sanchez. 1 pt. flour, 1 tablespoon lard, 1 teaspon salt, mix lard and salt thor- oughly with flour add water enough to make very stiff dough — beat with hammer or knead till idough is smtKjth and snaps — about twenty minutes — roll about % inch thick, cut and prick with fork, bake in quick oven. BRAN BISCUITS— Mrs. A. F. Fechteler, Wash., D. C. 2 cups bran, 1 cup flour, 1 small teaspoon soda sifted with flour, pinch of salt, tablespoon New Orleans molasses, milk enough to make a batter, add an egg if desired. Bake in a gem pan. SALLY LUNN.— Mrs. Daniel Bradford. 1 qt. of flour and 2 teaspoons of baking powder well mixed, 3 large spoons of sugar put in the flour, salt,' % cup of cream, or butter size ot an egg, 2 cups of milk, 2 eggs not beaten. All stirred together. This makes 2 cards. POPOVERS. — Mrs. J. E. Alexander. Beat 2 eggs just enough to mix, add 1 cup mSlk and 2 level cups flour; beat 5 minutes; add 1 teaspoon salt

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