Mush Biscuit

Ingredients

• 1 quart boiling water
• coarse sea salt (to taste)
• ½ pint milk
• 2 quarts all-purpose flour (plus more as needed)
• 1 tablespoon lard
• 1 cup yeast

Directions

The book says “a very quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

1. Make a very stiff cornmeal mush with boiling water and salt.

2. Stir in the milk while the mush is still hot.

3. In a large bowl, combine the mush with the flour and lard, mixing until cool enough to add yeast.

4. Knead into a stiff, smooth dough and let it rise.

5. For evening rolls, prepare the dough early in the morning for better lightness.

6. Roll the dough into balls the size of a large egg and place them closely together in a baking pan.

7. Bake in a preheated oven at 400°F (200°C) until golden brown.

8. To store, keep the dough in a cool place and shape into rolls when needed, allowing them to rise for 2-3 hours before baking.