Biscuit
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat the oven to 400°F (200°C).
Mix the flour, water, and salt to form a dough.
Shape the dough into biscuits.
Bake
Bake the biscuits for 20-30 minutes until golden brown.
For extra dryness, bake again for a few minutes after the first baking.
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
- Provides the starch and gluten network that gives the biscuits their structure.
- Water
- Hydrates the flour so it forms a cohesive dough that holds its shape.
The step that matters
Bake until golden brown. Browning comes from dry heat reacting with the surface sugars and proteins. Pulling the biscuits too early leaves them pale and doughy, while baking too long dries them out.
“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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