3 cups sifted flour
1 teaspoon salt
1/3 cup lard (shortening can be used)
1/2 cold milk
Sift flour and salt together. Cut in lard, or shortening until crumbly. Add milk and mix to a stiff dough. Place on a floured board and beat with a rolling pin or wooden mallet for 30 minutes. Folding in edge of dough after each stroke. Blisters will appear on the dough as you beat it. Roll 1/3 inch thick. Cut with biscuit cutter, prick with two- tined fork in two rows, and bake in a 400 degree oven for 20 minutes, or until done.
(This recipe was handed down through the Nichol family of Davidson County, Tennessee. A biscuit board with marble was made for the special purpose of beating the biscuits. This biscuit board that originated at Belle Aire on Lebanon Pike in Donelson, is still in the possession of one of the Nichol descendants. A wooden handmade mallet for beating the biscuits is also in the descendant's possession.)
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1999 - 2003, Margaret Nichol.