Biscuits

Ingredients

• 2 cupfuls flour
• 2 tablespoonfuls butter
• 4 teaspoonfuls baking powder
• 1 tablespoonful each but-
• 1 cupful milk
• 1 teaspoonful salt

Method

1. 1

   Mix the flour, baking powder and salt and sift into a basin; add butter or lard, and chop with a sharp knife until mealy.

2. 2

   Add milk gradually until mixture is soft and spongy.

3. 3

   Turn onto a slightly floured baking board and roll lightly until of a uniform thickness, about one-half inch.

4. 4

   Cut with a floured biscuit cutter, place on a greased tin and bake for twelve to fifteen minutes in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 42. The excerpt below is the record exactly as published.

biscuits. Biscuits 2 €upfuls flour 2 tablespoonfuls butter or 4 teaspoonfuls baking- 1 tablespoonful each but- powder ter and lard 1 cupful milk 1 teaspoonful salt Mix the flour, baking powder and salt and sift into a basin ; add butter or lard, and chop with a sharp knife until mealy. Add milk gradually until mixture is soft and spongy. Turn onto a slightly floured baking board and roll lightly until of a uniform thickness, about one-half inch. Cut with a floured biscuit cutter, place on a greased tin and bake for twelve to fifteen minutes in a quick oven. Biscuits should always be separated on the pan, as they will be more delicate and lighter than when placed closed together. Recipe makes one dozen biscuits. 80 THE ATEW ANNIE DENNIS COOK BOOK Wheat Gluten Flour Biscuit One teacupful of forty per cent gluten flour, one rounding teaspoonful of baking powder, half teaspoon- ful of salt, two-thirds teacupful of thin cream. Sift the salt, baking powder and flour together; mix to a verj^ soft dough with the cream, using a spoon. Sift some flour on the rolling board, turn out the dough, sift more flour over it and roll half an inch thick; cut and stick the biscuit, lift from the board to the baking pan with a battercake turner, and bake in a moderately quick oven twenty or twenty-five minutes. The gluten flour swells almost as much as meal in mixing, necessitating the use of more liquid than ordinary flour. Potato Biscuit Wash and boil six small sweet potatoes with peeling on. When soft, take them out, peel and mash through a coarse sieve. Sift one quart of flour, and with it one level teaspoonful of soda; add one pint of the potato (to which has been added a heaping teaspoonful of sugar), one kitchenspoonful of lard, salt and buttermilk to make a rather stiff dough ; mix thoroughly and bake in a quick oven. They should be eaten hot, with butter. Peanut Butter Biscuits 4 teaspoonful baking 1 tablespoonful lard powder 3 tablespoonfuls peanut 2 cupfuls flour

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