Beatex Biscuit
Ingredients
Directions
Make the dough
Mix one quart of flour with two tablespoons of lard, one teaspoonful of salt, and one-half teaspoonful of baking powder sifted with flour.
Knead into a stiff dough with equal parts of ice water and sweet milk, working with the hands on a bread board and beating with a mallet until smooth and glossy or until it blisters.
Shape and bake
Roll, cut into shape, stick with a fork, and bake in a moderate oven for twenty-five minutes.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lard | 1 tbsp (12.8g) | 115 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Explore the science
What each ingredient does
- Flour
- Forms the structure of the biscuit once its proteins develop with kneading and beating.
- Lard
- Fat that shortens the dough, keeping the biscuit tender and crisp rather than tough.
- Baking powder
- Releases gas in the oven, helping the biscuit rise and lighten.
The step that matters
Beating the dough until smooth and glossy. Repeated beating develops gluten, giving the stiff dough strength and the blistered surface this biscuit depends on. Stop when it is smooth and glossy; beating too little leaves a crumbly dough that does not hold together.
“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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