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Dessert

Beatbn Biscuit

A biscuit made from flour, lard, salt, and water, kneaded, rolled, cut, and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Beatbn Biscuit

Oven, in the book's wordsA hot oven

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

  1. In a bowl, combine flour, lard, and salt.

  2. Add water gradually until the mixture is stiff.

  3. Work the dough back and forth in a machine for about 10 minutes until it blisters.

Shape and bake

  1. Roll the dough thin and cut into small pieces.

  2. Bake in a hot oven at 400°F (200°C) for 20 minutes.

Recipe from a historical cookbook (Internet Archive).

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 structure of the dough once water is added and worked in.
Lard
Adds fat that tenderizes the biscuit and keeps the dough short.
Salt
Adds flavor to the dough.

The step that matters

Working the dough in the machine. Beating the stiff dough for about 10 minutes develops gluten and makes it blister, which gives the baked biscuit its characteristic layered, crisp texture. Stopping early leaves the dough dense.

“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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