Beaten Biscuit
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Make the dough
Rub lard and salt into the flour.
Mix with cold water to form a stiff dough.
Knead the dough for ten minutes.
Beat the dough hard with a rolling pin, turning it over until it begins to blister and is light and puffy.
Shape and bake
Cut with a small biscuit cutter and place on a baking pan, spaced apart.
Prick each biscuit with a fork.
Bake in a hot oven at 400°F (200°C) for twenty minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Flour
- Forms the gluten network that gives the dough its structure and chewy, layered body.
- Lard
- Coats flour particles to tenderise the dough and adds fat for a flaky, short texture.
- Cold water
- Hydrates the flour into a stiff dough while keeping the fat firm.
- Salt
- Strengthens the gluten structure and adds flavour to the dough.
The step that matters
Beat the dough with a rolling pin. Beating works the gluten until the dough blisters and becomes light and puffy. Stopping too early leaves a dense biscuit, because the dough has not developed the air and elasticity it needs to rise in the oven.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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