Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Quart of Flour
  • A Heaping Teaspoonful of Lard
  • A Teaspoonful of Salt
  • 2 Teaspoonfuls of Yeast Powder
  • A Pint of Water, or Sweet Milk


Sift the flour well, and add the salt and yeast powder, rubbing in thoroughly with your hands. Then rub in the lard, rubbing the flour between your hands till every portion is permeated by the lard, and there are no lumps. Gradually add water or milk, using about a pint, more or less, mixing with your hands. Then knead the dough until smooth and elastic. Form into molds, and lay on the biscuit board, and roll out till about a quarter of an inch in thickness. Cut into round cakes with the biscuit cutter. Stick lightly with a fork here and there over the surface and bake in a quick oven for about five or six minutes. By adding four or five Eggs, and, instead of lard, two tablespoonfuls of butter, you will have Egg Biscuits.