IllustrationThe recipe
Ingredients
Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Also mentioned in the method: milk
Directions
Prepare the dough
Sift a teaspoonful of salt and a heaping one of baking powder into one pint of flour.
Rub into this one tablespoonful of lard.
Mix with enough milk or water to make a loaf dough.
Bake
Bake in a quick oven.
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.
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Explore the science
What each ingredient does
- Flour
- Forms the main structure of the dough as its proteins and starches set on baking.
- Baking powder (in the method)
- Releases gas in the dough so the biscuit rises and becomes light.
- Lard
- Coats flour particles and shortens the dough, giving a tender, flaky texture.
- Milk or water (in the method)
- Hydrates the flour so the dough holds together and bakes through.
The step that matters
Mix with enough liquid to make a loaf dough. Too little liquid leaves dry, crumbly biscuits, while too much makes them dense and tough. Handle the dough gently so gluten does not overdevelop.
“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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