Cheese Biscuits

Ingredients

• half a pound of (sifted) flour
• quarter of a pound of butter
• one yolk of egg
• quarter of a tea-spoonful of paprika pepper
• 6 ozs. of grated Parmesan or Gruyere cheese

Method

1. 1

   Mix the flour and cheese in a basin, rub in the butter, then add the pepper, and mix with the egg yolk, and, if necessary, a few drops of water to form a smooth paste; roll out on a floured board about a quarter of an inch in thickness, stamp out some rounds or ovals, place them in a buttered paper-bag, close up securely, and bake in a hot oven for about 10 minutes.

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 47. The excerpt below is the record exactly as published.

Cheese Biscuits. Take half a pound of (sifted) flour, quarter of a pound of butter, one yolk of egg, quarter of a tea-spoonful of paprika pepper, 6 ozs. THE PAPER-BAG COOKERY MANUAL. 121 of butter, and 6 ozs. of grated Parmesan or Gruy&re cheese

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