Yeastpowder Biscuits
Ingredients
Directions
Make the dough
Combine one quart of flour, two heaping teaspoons of baking powder, lard, an egg, one teaspoon of salt, and enough milk to make a soft dough.
Mix just before baking.
Bake
Bake in a quick 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.
Explore the science
What each ingredient does
- Flour
- Forms the main structure of the biscuit dough.
- Baking powder
- Releases gas that makes the biscuits rise and turn light.
- Lard (in the method)
- Adds fat that keeps the biscuits tender and flaky.
- Egg (in the method)
- Adds richness and helps bind the dough together.
- Milk (in the method)
- Hydrates the flour so the dough becomes soft and workable.
The step that matters
Mix just before baking. Baking powder starts releasing gas as soon as it gets wet, so waiting to bake after mixing lets the gas escape and the biscuits rise less.
“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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