Caraway Seed Biscuits

Ingredients

• 2 cups Purity Flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons caraway seeds
• 4 teaspoons sugar
• 1 tablespoon butter
• Milk or water

Method

1. 1

   Mix all together thoroughly, then wet with milk or water, as moist as can be rolled, then cut into biscuits.

2. 2

   Put in pans, sprinkle with sugar and bake about 15 minutes in a moderate oven.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 12. The excerpt below is the record exactly as published.

CARAWAY SEED BISCUITS 2 cups Purity Flour. 2 teaspoons baking powder. i teaspoon salt. 2 teaspoons caraway seeds. 4 teaspoons sugar. Milk or water. 1 tablespoon butter. yUx all together thoroughly, then wet with milk or water, as moist as can be rolled, then cut into biscuits. Put in pans, sprinkle with sugar and bake about 15 minutes in a moderate oven. MAPLE BISCUITS ■Rub 2 taldespoons butter into 4 cups of Purity Flour, add a little salt to this, and 1 pint of milk to make a .soft dough, 1 cup small pieces of maple sugar. Roll about 1 inch thick and cut. Bake in a hot oven for 15 minutes or more. Page Ten ^^ — f PURITY FUQUR More Bread and Better Bread BUTTERMILK BISCUITS 2 cups Purity Flour. 2 teaspoons cream of tartar. 1 teaspoon soda. i teaspoon salt. 2 tablespoons shortening. 1 cup currants. Buttermilk. Sift flour cream of tartar, soda and salt thoronffhly. Rub in shortemng, add currants, add enougli buttermilk to make soft dough. Smooth out, handling as little as possible, cut m size desired and bake in a hot oven. BRAN BISCUITS i cup bran. i cup Purity Flour. 2 teaspoons baking powder. J teaspoon salt. 1 tablespoon shortening. Milk. Mix dry ingredients, work in the fat and add milk enough to make a soft dough that will drop from the spoon without spreading. Drop on a buttered baking sheet and bake m a hot oven. GRAHAM BISCUITS 4 cups Graham flour. 3 tablespoons of butter rubbed into flour. Pinch of salt. 1 cup sugar. 1 teaspoon soda beaten into cup of sour milk. Add enough more sour milk to make a stiff dough. Roll out very thin and cut in squares like soda crackers. Mark them and bake in a hot oven. PIN WHEEL BISCUITS OR FRUIT ROLLS 2 cups Purity Flour. 4 teaspoons baking powder. i teaspoon salt. 2 tablespoons sugar. J teaspoon cinnamon. 2 tablespoons butter. 8 cup milk. J cup stoned raisins (finely chopped). 2 tablespoons citron (finely chopped). Mix as for baking-powder biscuits. Roll to i-inch thickness. Brush over with melted butter and sprinkle wTth fruit, sugar and cinnamon. Roll like a jelly roll; cut off slices f-inch thickness^ Place Tbut terld tin and bake in a hot oven 15 minutes. Currants may be used instead of raisms and citron. Page Eleven puRiiy <j — f I y More Bread and Better Bread FUOUR SCOTCH SCONES .hnrflT """P' ^"1f^ ^^''"'^' } *^^^P°°^ «^/oda, i teaspoon of cream of tartar, a little salt, 2 tablespoons wh.rr/hf'h''r- ""^ ^' r'^^^' !' "^"^^ ^ ^^^f ^""^^'^- ^^^ ^^^ ^ ^^^^ thick and bake on top of the^stove where the heat is not too great, or on a moderately hot griddle. 4 cups Purity Flour. 3 tablespoons shortening. 2 eggs. HEATHER SCONES Milk. 1 teaspoon salt

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