Maryland Biscuits, a tasty memory recorded in Julia Grant’s memoir of which she recounts on the culinary ability of the Dent's enslaved cook, Mary Robinson. “Such loaves of beautiful snowy cake, such plates full of delicious Maryland biscuit, such exquisite custards and puddings, such omelets, gumbo soup, and fritters." -Personal Memoirs of Julia Dent Grant In this video, renowned foodways historian, Suzanne Corbett provides a tutorial on how to make traditional Maryland Biscuits. Maryland Biscuits (AKA Beaten biscuits) 4 cups unbleached flour 1 teaspoon salt ½ cup lard or butter 1 ½ cup water, milk or cream 1: Place flour, salt and lard/butter in a mixing bowl. Cut (mix) lard into flour using finger tips until lard in mixed into flour. 2: Mix in a little of the water or milk at a time, mixing to create a stiff dough. Note, if dough is too dry, add a little more liquid. Too wet, add a little more flour. 3: Place dough on a work table that has been lightly floured. 4: Using a mallet or a rolling pin beat the dough until it begins to blister. This takes about a half hour. 5: pat out dough and cut into rounds or pinch dough off to make small balls about the size of a small egg and flatten a little before placing on baking sheet. 6: Place biscuits on a greased baking pan. Using a fork poke a few holes in the top of each biscuit. 7: Bake at 425 degrees for 20 – 25 minutes – until brown. Serve hot Makes about 2 dozen biscuits.