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📝 Description
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🥘 Ingredients
To every lb. of flour allow 2 oz. of butter, about 1/2 pint of skimmed milk.
👨🍳 Method
Warm the butter in the milk until the former is dissolved, and then mix it with the flour into a very stiff paste; beat it with a rolling-pin until the dough looks perfectly smooth. Roll it out thin; cut it with the top of a glass into round biscuits; prick them well, and bake them from 6 to 10 minutes. The above is the proportion of milk which we think would convert the flour into a stiff paste; but should it be found too much, an extra spoonful or two of flour must be put in. These biscuits are very nice for the cheese course.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Simple Hard Biscuits, expecting a dense, plain affair, but I was pleasantly surprised by the subtle richness that the skimmed milk and butter brought to the table. I found that the key to success was indeed in the rolling and pricking, which created those delightful, crisp edges I love in a good biscuit. The most surprising detail was how little butter was needed—just 2 ounces per pound of flour—to create such a satisfying flavor. I used a small jar lid to cut out neat rounds, and in under 10 minutes, I had a batch of biscuits ready to accompany my cheese course. These biscuits are perfect for the weeknight cook who wants to elevate a simple meal without breaking the bank. The recipe is straightforward and the ingredients are pantry staples. I served them with a sharp cheddar and a side of soup, and they were a hit. If you're looking to add a touch of vintage charm to your modern meals, give these Simple Hard Biscuits a try. They're a testament to the power of simplicity in cooking.
