Maryland Beaten Biscuits
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Mix and sift flour and salt together.
Cut Crisco in with a knife or work in lightly with fingertips.
Mix a little milk and water together, chill thoroughly, and add enough to the dry ingredients to make a stiff dough, keeping everything as cold as possible.
Beat the dough vigorously with a rolling pin until it blisters.
Roll to one-third inch thickness, cut into small biscuits, prick in the center, and set in the refrigerator for one hour.
Place biscuits on greased tins and bake in a moderate oven at 350 degrees Fahrenheit for 30 minutes, allowing them to dry out in the cooling oven afterward.
Original recipe, verbatim
Maryland Beaten Biscuits
4 cupfuls flour 1 teaspoonful salt
14 cupful Crisco Milk
Water
Mix and sift flour and salt. Cut Crisco in with knife or work in
lightly with finger tips. Mix a little milk and water together, chill thor-
oughly and add enough to dry ingredients to make stiflF dough. Every-
thing should be as cold as possible. Beat with rolling-pin until dough
blisters. Roll to one-third inch in thickness and cut into small biscuits,
prick in center and set in refrigerator an hour before baking. Place bis-
cuits on Criscoed tins and bake in moderate oven thirty minutes. Bis-
cuits may be baked in moderate gas oven and gas turned off when bis-
cuits ere golden brown. Allow biscuits to remain ten minutes in cooling
oven to dry out.
Sufficient for sixty small biscuits, a fraction larger than a dollar.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.