Cold Water Biscuit
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Make the dough
In a bowl, mix the flour, lard, and salt.
Add cold water gradually until a stiff dough forms.
Beat the dough with a hatchet or heavy object until it blisters.
Shape and bake
Roll the dough into small balls, then flatten each with a rolling pin.
Prick the tops with a fork.
Bake in a hot oven at 400°F (200°C) for 15 to 20 minutes until light brown.
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
- All-purpose flour
- Forms the main structure of the biscuit as gluten develops in the dough.
- Lard
- Adds fat that tenderizes the dough and helps the biscuits brown in the oven.
- Cold water
- Hydrates the flour to form a stiff dough; keeping it cold limits gluten development and keeps the fat firm.
The step that matters
Beating the dough until it blisters. Beating works the dough so it develops structure and bubbles, which gives the biscuit a firm, layered texture. Under-beating leaves it dense, while the cold water and fat keep the dough from turning tough.
“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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