Thin Biscuit
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the dough
Preheat your oven to 400°F (200°C).
In a bowl, mix the flour, lard, and salt until well combined.
Roll the dough very thin on a floured surface.
Shape and bake
Cut into desired shapes and place on a baking sheet.
Bake in the preheated oven until golden 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 gluten network that gives the thin biscuit its structure.
- Lard
- Fat that coats flour particles, keeping the biscuit tender and short in texture.
The step that matters
Roll the dough very thin. Thickness controls crispness and browning. Uneven rolling leaves thick spots that stay doughy while thin edges over-brown, so keep the thickness even throughout.
“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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