Beaten Biscuit
A historical recipe from Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906).
A historical recipe
Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Project Gutenberg eBook #77552.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- This receipt has been used for several generations in a Montgomery, Alabama, family.
- The biscuits were formerly beaten on a heavy block cut from a large tree, but of late a biscuit machine has been used, and is very satisfactory.
- One qt.
- flour, 1 cup milk, a pinch of soda size of a small pea, 1 kitchen-spoon lard.
- Sift soda and salt in flour thoroughly, rub lard in flour until it is like corn meal.
- Then add milk and mix well.
- Roll through a biscuit machine for ½ hour, or beat 100 strokes on a block with a heavy pestle.
- Cut the size of a gentleman’s watch and bake in moderate oven.
Plating
Cookware for this recipe
-
Mortar and pestle
-
Chef's knife
-
Sieve