Biscuit

Ingredients

• one rounded tablespoon of butter
• a pint of hot milk
• one quart of flour
• one beaten egg
• a teacup of yeast
• a little salt

Method

1. 1

   Dissolve butter in hot milk, cool, stir in flour, egg, salt, and yeast.

2. 2

   Work into dough, let rise, roll out, cut into biscuits, and let rise again before baking.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 57. The excerpt below is the record exactly as published.

biscuit etttter. Spread a little butter on each roll and lap together. Let them rise very light, then bake in a quick oven. FRENCH ROLLS. One pint of milk, scalded; pat into it while hot half a ■cup of sugar and one tablespoon of butter. When the milk is cool, add a little salt and half a cap of yeast, or one compressed yeast cake; stir in flour to make a stiff sponge, and when light, mix as for bread. Let it rise until light, punch it down with the hand, and let it rise again — repeat two or three tunes, then tarn the dough Mother's Cooe Book. 133 on to the molding-board and pound with the rolling-pin until thin enough to cut. Cut out with a tumbler, brush Qie surface of each one with melted batter, and fold over. Let the rolls rise on the tins; bake, and while warm brush over the surface with melted butter to make the cruet tender. BUNS. Break one egg into a cap and fill with sweet milk; mix with it half cup yeast, half cup butter, one cup sugar, enough flour to make a soft dough; flavor with nutmeg. Let it rise till very light, then mold into biscuits with a few currants. Let rise a second time in pan; bake, and when nearly done, glaze with a little molasses and milk. Use the same cap, no matter about the size, for each BISCUIT. Dissolve one rounded tablespoon of batter in a pint of hot milk; when lukewarm stir in one quart of flour, and one beaten egg, a little salt, and a teacup of yeast

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