Part 4/6:
To form the biscuits, I shaped the dough into squares, reminiscent of the biscuits presented in historical depictions. A crucial step in replicating the original was to poke holes in the top of each biscuit, likely an early method to ensure even baking and promote crispness. I then baked the biscuits at a low heat for an impressive six hours, allowing them to dry out adequately and form a chewy yet crunchy texture.