Biscuit

Ingredients

• 2 C. flour
• 3 Tb. Fat
• 4 T. baking powder
• % C. milk or water
• 1 T. salt

Method

1. 1

   Mix and sift dry ingredients.

2. 2

   Work fat in evenly.

3. 3

   Add liquid gradually and mix with spatula.

4. 4

   Roll on floured board till 0.5 in. thick.

5. 5

   Cut out and bake from 12 to 15 minutes in hot oven.

6. 6

   Or, do not roll, but drop by spoonfuls on baking pan.

Nutrition per serving

As published

This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 7. The excerpt below is the record exactly as published.

Biscuit Layer cakes 420 Caramel 400 Bread 380 Deep fat frying, cooked mixtures 360 Deep fat frying, raw mixtures 365 Barley sugar 310 "Hard crack" 290 "Crack" 248 "Hard ball' 240 "Soft ball" in candy, or "Thread," in icing 100 212 Boiling point of water 185 Simmering 169 Scalding milk 981/2 Blood heat 85 Best temperature for yeast 70 Room temperature 45-35 Grood refrigerator 0 32 Freezing point of water. RECIPES. Weig"hts and Measures. All measures are strictly level. T.=teaspoonfiil Tb.=tablespoonful C.==cupful 3 T.=l Tb.=i/2 oz. heavy materials 16 Tb.=l C.=8 oz =1/0 lb. 2 C.=l pt.=16 oz.=llb. 4 C. or 2 pts.=l qt.=32 ozs.=2 lbs. These weights are only approximately true. A cup of heavy syrup weighs more than 8 oz. A cup of average flour weighs only 4 oz. "A pint is a pound" holds fairly true for butter, sugar, eggs, meat, milk. But it takes a quart of pastry flour to weigh a pound. Few directions are needed, as all recipes are written in the order of mixing. Table of Proportions for Quick Breads. 1 C. liquid to 1 C. flour Popovers 1 C. liquid to 11/2 C. flour Griddle Cakes 1 C. liquid to 1% C. flour Waffles 1 C. liquid to 2 C. flour Muffins or cake 1 C. liquid to 3 C. flour Biscuits or bread 1 C. liquid to 4 C. flour Pastry 1 C. liquid to 6 C.-f-Aour Cookies Sour Milk and Soda. ^ T. soda in 1/4 C. thick, sour milk equals the gas pro- duced by 1 level T. of baking powder. The soda should have all lumps crushed or sifted out before measuring. The meas- ure should be accurate and the soda should be dissolved in 1 T. of hot water before adding to sour milk. Soda may be used with lemon juice also, to produce gas for leavening dough. Use a scant 3/2 T. soda for every cup of sour milk, or for 2 Tb. lemon juice. Baking: Powder. 2 oz, soda 2 oz. cornstarch (Weights must be accurate) 4 oz. cream tartar Mix thoroughly, sift 6 times, and keep in tightly covered tin box. This makes 14 lb. baking powder . Biscuit, With Sour Milk. 2 C. flour % C. sour milk 2 T. baking powder I/3 T. soda 1 T. salt 1 Tb. hot water 3 Tb. fat Mix dry ingredients. Dissolve the soda in hot water, then beat into the sour milk. Mix dough at once and bake as other biscuit. Biscuit. 2 C. flour 3 Tb. Fat 4 T. baking powder % C. milk or water

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