Beaten Biscuit
White or brown flour, but be sure it is sweet and unadulterated; to each quart of flour use one teacupful of sweet cream, and one teaspoonful of table salt. When well mixed, beat on good slab (marble preferred), until the dough "blisters" all over. It is important to rub the dough thoroughly with dry flour each time that you fold it over for a fresh bout of beating. When you do not have cream use sweet milk and you then add a teaspoonful of butter to each quart of flour. It will be observed that the chief element is the beating, and there is an art in administering this properly. Some cooks have a deftness and skill that enables them quickly to produce the blistery appearance of the dough, which indicates that lightness has been attained, and to such the task is very easy; while others hang over it much longer. But don't let them give it up until the proper condition is reached. When she has blistered the dough roll it out until it is about a quarter of an inch in thickness. Cut it with a cutter a trifle larger than a silver dollar. When cut, the biscuit are carefully pricked with a fork and baked in a moderate oven until a golden brown. They are nice hot for breakfast and cold for luncheon.