Baking-powder Biscuit

Ingredients

• 1 pint sifted flour
• 1/2 teaspoonful of salt
• 4 teaspoonfuls of baking-powder
• 1/2 cup of milk
• 1 tablespoonful of butter

Method

1. 1

   Sift salt and baking powder with flour.

2. 2

   Rub in butter, add milk gradually while mixing.

3. 3

   Roll out to 1 inch thick, shape into balls, and bake in a hot oven for about 20 minutes.

Nutrition per serving

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 11. The excerpt below is the record exactly as published.

Baking-powder Biscuit Margaret's Other Aunt said little girls could never, never make biscuit, but this little girl really did, by this rule: 1 pint sifted flour. 1/2 teaspoonful of salt. 4 teaspoonfuls of baking-powder. % cup of milk. 1 tablespoonful of butter. Put the salt and baking-powder in the flour and sift well, and then rub the butter in with a spoon. Little by little put in the milk, mixing all the time, and then lift out the dough on a floured board and roll it out lightly, just once, till it is one inch thick. Flour your hands and mould the little balls as quickly as you can, and put them close together in a shallow pan that has had a little flour shaken over the bottom, and bake in a hot oven about twenty minutes, or till the biscuits are brown. If you handle the dough much,. the biscuits will be tough, so you must work fast. Grandmother's Corn Bread 1% cups of milk. 1 cup sifted yellow corn-meal. 44 A LITTLE COOK BOOK 1 tablespoonful melted butter. 1 teaspoonful sugar. 1 teaspoonful baking-powder. 2 eggs. % teaspoonful of salt. Scald the milk — that is, let it boil up just once — and pour it over the corn-meal. Let this cool while you are separating and beating the eggs ; let these wait while you mix the corn- meal, the butter, salt, baking-powder, and sugar, and then the yolks ; add the whites last, very lightly. Bake in a buttered biscuit-tin in a hot oven for about half an hour. Because grandmother's corn bread was a little old-fashioned, Margaret's Other Aunt put in another recipe, which made a corn bread quite like cake, and most delicious. Perfect Corn Bread 1 large cup of yellow corn-meal. 1 small cup of flour. 1/2 cup of sugar. 2 eggs. 2 teaspoonfuls of baking-powder. S tablespoon fuls of butter. 1 teaspoonful of salt. FOR A LITTLE GIRL 45 Flour to a thin batter. Mix the sugar and butter and rub to a cream ; add the yolks of the eggs, well beaten, and then half a cup of milk ; then put in the baking-pow- der mixed in the flour and the salt, and then part of the corn-meal, and a little more milk ; next fold in the beaten whites of the eggs, and if it still is not like " a thin batter," put in a little more milk. Then bake in a buttered biscuit- tin till brown, cut in squares and serve hot. This is particularly good eaten with hot maple syrup. Popovers Put the muffin-tins or iron gem-pans in the oven to get very hot, while you mix these pop- overs. 2 eggs. 2 cups of milk. 2 cups of flour. 1 small teaspoonful of salt. Beat the eggs very light without separating them. Pour the milk in and beat again. Sift the salt and flour together, pour over the eggs and milk into it, and beat quickly with a spoon till it is foamy. Strain through a wire sieve, and take the hot pans out of the oven and fill each one-half full; bake just twenty-five minutes. 46 A LITTLE COOK BOOK Cooking-school Muffins 2 cups sifted flour. 2 teaspoonfuls baking-powder. Y2 teaspoonful of salt. 1 cup of milk.

Cook this with the app: pantry check, scaling, and the assistant.