Biscuit dough need not always be baked. Try a steamed fresh berry pudding using a basic biscuit dough for the recipe.

Steamed Blueberry Pudding
(Adapted from More Menus by Gladys T. Lang, 1933)

Dough:
2 cups flour
4 teaspoons baking powder
1/4 cup sugar
1 teaspoon salt
2 tablespoons butter
2 tablespoons lard
1/2 cup milk
1 egg
grated rind of one lemon

Filling:
2 cups blueberries
1 tablespoon lemon
1 tablespoon flour
1 tablespoon sugar

For dough: Whisk together flour, baking powder, sugar and salt in a mixing bowl. Work butter and lard in with fingertips or pastry blender until crumbly mixture resembles fresh breadcrumbs. Add milk, egg, and the lemon rind to make a stiff dough. Roll about 1/4 inch thick, line a three-pint mold, leaving dough to hang over the sides to later form a covering.

For filling: Fill mold with blueberries. Sprinkle with the juice of one lemon and dredge berries with one tablespoon each of flour and sugar. Fold the outside dough over the berries, pressing edges well together. Cover with a top or tightly wrap mold in heavy foil and steam for three hours. Any fresh berries or peaches may be used for the pudding and it freezes well.

Serves: 6-8