Pounded Biscuit
Ingredients
Directions
Prepare the dough
Measure two quarts of flour before sifting.
Take two-thirds of a teacup of lard and rub it thoroughly into the flour.
Add a little salt and mix all together with a teacup of cold water or milk.
Pound and bake
Pound ten minutes or until the dough blisters.
Bake twenty minutes, being careful not to have the oven too hot.
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.
Explore the science
What each ingredient does
- Flour
- Forms the structure of the biscuit once it is mixed with liquid and baked.
- Lard (in the method)
- Rubbed into the flour to coat it, giving the biscuit a tender, flaky texture.
- Cold water or milk (in the method)
- Hydrates the flour so the mixture comes together into a dough.
The step that matters
Keep the oven from getting too hot. If the oven runs too hot, the surface sets and browns before the inside has risen and baked through, leaving the biscuit underdone in the center.
“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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