Aunt Charlotte’s Biscuits
From Modern cookery, in all its branches, 1884
Serves 12
Should be crisp but not deeply colored.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 487. The excerpt below is the record exactly as published.
AUNT charlotte’s BISCUITS. These biscuits, which are very simple and very good, may be made with the same dough as fine white bread, with the addition of from half to a whole ounce of butter to the pound kneaded into it after it has risen. Break the butter small, spread out the dough a little, knead it in well and equally, and leave it for about half an hour to rise ; then roll it a quarter of an inch thick, prick it wrell all over, cut out the biscuits, and bake them in a moderate oven from ten to fifteen minutes : they should be crisp quite through, but not deeply coloured. White-bread dough, 2 lbs.
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