Drop Biscuit
Ingredients
Directions
Make the batter
Mix cream meal with boiling water.
Add lard and enough cold water to make a moderately thin batter.
Cook on the griddle
Grease a hot griddle with 1 tablespoon of lard.
Drop spoonfuls of batter onto the griddle and brown slowly.
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
- Cream meal
- Provides the starch and body that set into the biscuit's structure as it cooks.
- Boiling water
- Gelatinizes the cream meal's starch, so the batter thickens and becomes tender.
- Lard
- Adds fat, which gives the biscuit a tender texture and helps it brown on the griddle.
The step that matters
Brown slowly on the hot griddle. Browning slowly lets heat reach the center of each spoonful before the outside darkens. Too much heat browns the surface while the inside stays raw and doughy.
“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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