Good Beaten Biscuit
Ingredients
Directions
The book says “a warm oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the dough
In a bowl, combine the flour, lard, and salt.
Gradually mix in very cold or ice water until the dough is stiff.
Beat the dough well until it is smooth and stiff.
Bake
Bake in a slow oven at 300°F (150°C) until golden.
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 gluten structure that holds the dough together.
- Lard
- Adds fat that tenderizes the dough and keeps the biscuit short.
- Very cold or ice water
- Hydrates the flour while keeping the fat firm for a tender texture.
The step that matters
Beat the dough well until it is smooth and stiff. Beating works the gluten and develops the dough's structure, which gives the biscuit its characteristic firm, layered texture. Under-beaten dough bakes up soft and crumbly.
“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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