Maryland Biscuit
A dish that gets its character from flour and lard.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 1 pint flour
- ⅓ cup lard
- 1 teaspoon salt
- Milk and water in equal quantities
- _Southern Pupil_
Make it lactose-friendly
- Milk and water in equal quantities → lactose-free milk, oat milk, or almond milk
Steps
- Mix and sift flour and salt; work in lard with tips of fingers, and moisten to a stiff dough. Toss on slightly floured board, and beat with rolling-pin thirty minutes, continually folding over the dough. Roll one-third inch in thickness, shape with round cutter two inches in diameter, prick with fork, and place on a buttered tin. Bake twenty minutes in hot oven.
Nutrition (estimated, per serving)
| Calories | 509 |
|---|---|
| Protein | 8.6 g |
| Fat | 23.6 g |
| Carbs | 63.6 g |
| Fiber | 2.3 g |
| Sodium | 788 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States