Twin Biscuit
Ingredients
Directions
Roll and assemble
Roll dough to a thickness slightly less than 14 inches.
Brush the dough with melted butter.
Put together in pairs.
Bake
Bake in a quick oven from twelve to fifteen minutes.
Mix the dough
Mix one quart sifted flour, 2 tablespoons lard or butter, ½ teaspoon salt, and 3 teaspoons baking powder together.
Add sufficient milk to form a very soft dough.
Knead as little as possible.
Roll and bake
Roll out quickly and bake in a hot 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 (in the method)
- Provides the structure that holds the biscuit together as it bakes.
- Lard
- Adds fat that keeps the crumb tender and flaky rather than tough.
- Baking powder
- Releases gas in the dough so the biscuits rise and become light.
- Milk (in the method)
- Moistens the flour and forms the soft dough that gives the biscuits their texture.
The step that matters
Knead as little as possible. Kneading develops gluten in the flour, and too much makes the dough tough and dense instead of 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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