Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Mt. Airy Beaten Biscuits
From The Blue grass cook book, 1904
Serves 8
A modern interpretation · AI-generated from the original record
Ingredients
- 2 pints of flour sifted
- 1 large kitchen spoon of lard
- 1 teaspoon salt
- Make this into a stiff dough with ice water and a very little milk.
Method
Rub the lard into two pints of the flour.
Make into a stiff dough with ice water and a very little milk.
Work through a kneader 150 times, gradually adding the other pint of flour, or till the dough is perfectly smooth.
Roll out one-half inch thick, cut into biscuits, stick with a fork, and bake in a moderate oven till light brown.
Serve hot.
Nutrition per serving
258Calories
7 gProtein
48 gCarbs
4 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 8. The excerpt below is the record exactly as published.
MT. AIRY BEATEN BISCUITS Mrs. Simms S pints of flour sifted, 1 large kitchen spoon of lard, 1 teaspoon salt. THE BLUE GRASS COOK BOOK Have the lard well chilled on ice. Rub the lard into two pints of the flour. Make this into a stiff dough with ice water and a very little milk.
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