Bread Biscuit

Ingredients

• a pint-bowl of it
• beat it with an egg
• a piece of butter the size of an egg
• half a cup of rich milk
• as much flour as you will need to roll them out

Method

1. 1

   When the bread is kneaded, set away a pint-bowl of it; at twelve o'clock, beat it with an egg, a piece of butter, and half a cup of rich milk.

2. 2

   Stir in enough flour to roll out, knead into a loaf, and set to rise in a warm place.

3. 3

   When very light, roll out, cut into biscuits, let rise for half an hour longer, and bake for about fifteen minutes in a quick oven.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 70. The excerpt below is the record exactly as published.

Bread Biseuit When the bread is kneaded ready to go in the pass, set away in a cool place a pint-bowl of it; at twelve o'clock beat it with an egg, a piece of butter the siie of an egg, and half a cup of BREAD, CAKES, dte. 148 rich milk. WLen thoroughly inoorporated, stir in as much flour as you will need to roll them ont

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