Baking Powder Biscuit
Ingredients
Directions
Two cups of flour, 1 teaspoon of salt, 2 teaspoons baking powder, 1 cup of lard and butter, add enough milk to hold together, handle as little as possible.
Bake in very hot oven.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| 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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Flour
- Forms the structure that holds the biscuit together as it bakes.
- Baking powder
- Releases gas when heated, helping the biscuit rise and become light.
- Lard and butter (in the method)
- Fat that coats flour particles, tenderising the crumb and creating flaky layers.
The step that matters
Handle the dough as little as possible. Mixing and kneading develop gluten, which makes biscuits tough. Stirring just until the dough holds together keeps them tender and flaky.
“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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