Buttermilk Biscuit

Ingredients

• a tablespoon of butter
• two cups of flour
• half a teaspoon of salt
• a cup of buttermilk

Method

1. 1

   Follow the directions for sour-cream biscuit, using butter and buttermilk.

Nutrition per serving

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 128. The excerpt below is the record exactly as published.

half a teaspoon of salt, and half a pint of lukewarm water or milk. Dissolve a compressed yeast cake in cold water. Add this to the sponge, and beat very hard. Cover well and set to rise in a warm place overnight. In the morning, add half a teacup of melted butter (not hot), half a teacup of sugar, and two beaten eggs. Stir all together and beat thoroughly. If more flour is needed to make a delicate soft dough which you can knead a little, add it. Roll out half an inch thick and cut with biscuit cutter, or make into oblong rolls. Put in a deep, greased pan. Let rise nearly to the top of the pan. Rusk needs to be lighter than bread rolls. When ready to bake, dip a soft piece of paper in egg and sugar beaten together and dust the top with the mixture. Bake in a steady oven about half an hour. If they bake too fast, set a pan of warm water over them in the upper oven. A small sifting of grated nutmeg on top the rusk is liked by many. BAKING-POWDER BISCUIT Measure one quart of sifted flour and three heaping tea- spoons of baking powder. To this add one tablespoon of lard and mix quickly through the flour with the tips of the Biscuit Cutters fingers. Wet with one teacup of milk and water mixed or all milk, or all water. Of course, milk is the best. Wash the dough off the hands before mixing, and sprinkle the pastry board lightly with flour. Also dip the hand into the flour to prevent any sticking to the board or the hands. Now turn BISCUITS 233 the dough on the board, turn it over, knead just twice to have it smooth; then flour the rolling-pin and roll out half an inch thick. Cut the biscuit with a cutter the size you prefer and put into pans that are neither floured nor greased. Let them stand fifteen minutes before baking, and bake a light brown in a quick oven, which will take about fifteen minutes. BREAKFAST BISCUIT Beat two eggs, half a teaspoon of salt, a heaping tablespoon of butter, and a pint of milk with two pounds of flour. Stir in three-fourths of a cup of yeast or a cake of compressed yeast dissolved in a little water. Set to rise overnight. In the morning form into small biscuits and bake. SOUR-CREAM BISCUIT Take two cups of flour, half a teaspoon of salt, and a tea- spoon each of sugar and of baking-powder and sift together. Dissolve half a teaspoon of soda in a tablespoon of cold water and beat it into half a cup of sour milk and half a cup of cream. Put the cream mixture to the flour when the soda is thoroughly worked in it. Stir fast with a spoon and put the dough on a molding board which you have spread with flour. Pat into a cake. Do not use much flour except to keep the dough from sticking to the hand. Cut in small biscuit, lay in a hot greased pan, and bake in a hot oven. If you wish to use all sour milk instead of cream and milk, mix a kitchen spoon of lard or drippings with the flour before putting in the sour milk. BUTTERMILK BISCUIT Follow the foregoing directions, using a tablespoon of but- ter, lard, or drippings, and mixing this in the flour before adding the buttermilk. MARYLAND BISCUIT Sift one teaspoon of salt with one quart of flour. Work into half of this two tablespoons of the best leaf lard, cutting 284 THE HOME COOK BOOK the lard into little bits and rubbing- into the flour. Mix in also one cup of warmed milk. Add by degrees, a spoonful at a time, the other half of your flour. By this time the dough is thoroughly worked up. Lay the dough upon the board and beat it hard with the end of the rolling-pin for about five minutes. Roll out very thin, cut in shape, stick with a fork, and bake in a hot oven. QUICK HOT RAISED BISCUIT If you wish to get hot biscuit for a meal for three or four persons and only five hours ofif, take quarter of a cake of compressed yeast and rub it into a tablespoon of sweet milk until perfectly smooth. Add this to a pint of flour, a teaspoon of salt and a tablespoon of butter

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