Maryland Biscuit
Ingredients
Directions
Make the dough
Combine 3 pints flour, 3 teaspoons salt, 6 ounces lard, and 1 pint cold water.
Knead well.
Pound until the dough blisters, at least 1 hour.
Shape and bake
Mould into small biscuits.
Bake immediately in a quick oven.
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 main structure as its proteins develop into gluten when kneaded and pounded.
- Lard
- Fat that coats flour particles, keeping the biscuits tender and short rather than tough.
The step that matters
Pound until the dough blisters. Long pounding works the dough so it becomes smooth and elastic, which gives the blistered, layered texture. Stopping early leaves the dough dense, while the cold lard must stay firm enough to create layers.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.