Maryland Biscuit
Ingredients
Directions
Cut up a quarter of a pound of lard and butter into two pounds of flour.
Add a little salt and water enough to make a stiff dough.
Beat very lightly with an axe until it will break off short.
Stick with a fork, and bake in a quick oven.
Bake into small cakes.
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 structure of the dough and sets as the biscuit bakes.
- Lard
- Coats flour particles to shorten gluten, giving a tender, flaky crumb.
The step that matters
Beat very lightly with an axe until it will break off short. Working a stiff dough develops gluten, which toughens the biscuit. Light, brief handling keeps it short and tender, so it breaks cleanly rather than becoming elastic.
“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.