Bran Biscuit

Ingredients

• one half of the above Graham bread dough
• 3 tablespoons warm molasses
• 1/4 cup scalded and warm rich cream
• 2 cups bran

Method

1. 1

   After the dough has risen and been worked down the second time, add the molasses and cream, and work into the dough until absorbed.

2. 2

   Add the bran and fold until blended.

3. 3

   Roll out to 1/2-inch thickness, cut with a biscuit cutter, and let rise before baking.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 59. The excerpt below is the record exactly as published.

BRAN BISCUIT Take one half of the above Graham bread dough after it has risen and has been worked down the second time. Add 3 table- spoons warm molasses and *4 cup scalded and warm rich cream (or 2 tablespoons melted vegetable fat and 2 tablespoons canned milk), and work into the dough until absorbed. Add 2 cups bran

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