Biscuits

Ingredients

• one half pound of flour
• one salt-spoonful of salt
• Put the milk into a small sauce-pan
• the butter

Method

1. 1

   Put the milk into a small sauce-pan together with the butter, and place all over the fire.

2. 2

   When the milk becomes tepid, put the flour into a bowl, mix with it the salt and baking-powder, and pour into the centre of this the contents of the sauce-pan.

3. 3

   Mix all to a stiff, smooth paste, turn this out upon a mixing-board, and roll it out as thinly as possible.

4. 4

   Take a small biscuit-cutter and cut the dough into rounds, pricking each several times on the top with a fork.

5. 5

   Arrange the biscuits upon a slightly greased baking-tin, and bake them in a moderate oven fifteen minutes.

Nutrition per serving

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 133. The excerpt below is the record exactly as published.

one half pound of flour, one salt-spoonful of salt. Put the milk into a small sauce-pan together with the butter, and place all over the fire. When the milk becomes tepid, put the flour into a bowl, mix with it the salt and bakiug-powder, and pour into the centre of this the contents of the sauce-pan. Mix all to a stiff, smooth paste, turn this out upon a mixing-board, and roll it out as thinly as possible. Take a small biscuit-cutter and cut the dough into rounds, pricking each several times on the top with a fork. Arrange the biscuits upon a slightly greased baking-tin, and bake them in a moderate oven fifteen minutes. Muffins. — One pint of milk, one pint of flour, one tea- spoonful of salt, two ounces of butter, three eggs. Put the flour into a bowl, mix with it the salt, make a little hole in the centre of the flour, and separating the whites from the yolks of the eggs, drop the yolks into this hole, and place the whites upon a plate. Melt the butter

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