Maryland Biscuit
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Make the dough
Combine flour, lard, and salt in a bowl.
Gradually add cold water until a dry dough forms, about ½ cup.
Work the dough until smooth, then beat it for 30 minutes.
Do not add any flour after mixing.
Shape and bake
Pull off pieces the size of an egg, shape them into balls, and flatten with your hand.
Prick with a fork and bake in a 400°F (200°C) oven for about 30 minutes.
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
- Provides the structure that forms the dough and sets as the biscuits bake.
- Lard
- Adds fat that keeps the dough tender and flaky rather than tough.
- Cold water
- Brings the flour and fat together into a dough that bakes up with a light texture.
The step that matters
Beating the dough for 30 minutes. Long beating develops gluten, which toughens the dough, so overworking can make the biscuits dense. Cold water and cold fat keep the fat in small pieces that create flakiness. Stop once the dough is smooth and do not add more flour.
“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.