Maryland Beaten Biscuits--Southern
A historical recipe from Cook book of tested receipes, by Ida Lee Cary (1920).
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A historical recipe
Cook book of tested receipes, by Ida Lee Cary (1920). Project Gutenberg eBook #68983.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
- ¹⁄₂ teacup of lard
- 1 teacup of sweet milk
- 1 teaspoon of salt
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
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- 1 qt.
- of sifted flour, ¹⁄₂ teacup of lard, 1 teacup of sweet milk, 1 teaspoon of salt, mix all dry ingredients together thoroughly before adding milk, add the milk gradually and knead the dough until firm and glossy.
- Then beat with a flat iron for 20 minutes or until the dough will spring large elastic, then cut out in small biscuits, prick the top with a fork and bake for 30 minutes.
- This is the southern beaten biscuit.
Plating
Cookware for this recipe
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Chef's knife
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Sieve