Beaten Biscuit
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Make the dough
In a large bowl, combine the flour, lard, ice water, salt, and baking powder.
Beat the mixture with an iron until the dough blisters, or use a machine to mix it.
Shape and bake
Shape the dough and place it on a baking sheet.
Bake for 20 minutes in a moderate oven at 350°F (175°C).
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.
Explore the science
What each ingredient does
- Flour
- Forms the dough's structure, which sets as it bakes.
- Lard
- Adds fat that tenderises the biscuit and keeps it short.
- Ice water
- Hydrates the flour and keeps the fat cold, aiding a flaky texture.
- Baking powder
- Releases gas to give a small amount of rise and lightness.
The step that matters
Beating the dough. Beating the dough with an iron develops gluten and traps air, which causes the blistering and gives the biscuit its firm, layered texture. Under-beating leaves it dense and flat.
“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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