Cream Biscuits

Ingredients

• Three heaping tablespoons of sour cream
• fill two-thirds full of sweet milk
• two teaspoons cream tartar
• one teaspoon of soda
• a little salt

Method

1. 1

   Pour the cream in the flour, mix soft and bake in a quick oven.

As published

This recipe was extracted from The new home cook book (1896), page 118. The excerpt below is the record exactly as published.

cream biscuit ; mould it and roll it out half the thickness of common biscuit ; spread it over' with three or four spoons of melted butter ; then over this sprinkle half a coffee cup of best sugar ; roll up as compactly as you would a roll of jelly cake ; slice your roll off into inch thick slices ; lay these flat on your tins and bake as biscuits. They are very nice cold. TEA BISCUITS. Mrs. Norcross. One cup of hot water, two of milk, three tablespoons VALUABLE RECIPES. 297 of yeast ; mix thoroughly ; after it is risen, take two-thirds of a cup of butter and a little sugar and mould it ; then let it rise, and mould it into small cakes. TO MAKE STALE BREAD OR CAKE FEESH. Mrs. M. G. Adams. Plunge the loaf one instant in cold water ; lay it upon a tin in the oven ten or fifteen minutes. Cake and rolls may be thus made almost as nice as if just baked, but must be eaten immediately. RAISED BISCUITS. Mrs. C. H. Wheeler. Make a sponge of one pint of milk, a little salt, and half a cake of compressed yeast (any other will do) ; when light, take a piece of butter the size of an egg, one quarter of a cup of sugar, and one egg ; beat them up together and stir into the sponge, adding flour to make a stiff batter ; stir it well and leave to rise ; then take with a spoon the light dough just enough for each biscuit and work softly into shape ; lay into pans and bake after standing a short time to rise again. GRAHAM BISCUITS. Mrs. A. W. D. Three cups of Graham flour, one of wheat flour, one egg, butter the size of an egg, one tablespoon of sugar, two of cream tartar, one of soda ; salt and milk to mix. 298 THE HOME COOK BOOK. GEAHAM BISCUITS. M. One quart of Graham flour, three and one-half heaping teaspoons of baking powder, one teaspoon of salt, one of butter ; make into soft dough with milk. GEAHAM BISCUITS. Mrs. Phelps. Three cups of Graham flour, one cup white flour, three cups milk, two tablespoons lard, one heaping tablespoon white sugar, one saltspoon of salt, one teaspoon of soda, two teaspoons of cream tartar ; mix and bake as you do the white soda biscuit. EYE BISCUIT. Mrs. Lamkin. Two cups rye meal^ one and a half cups flour, one-third cup molasses, one egg, a little salt, two cups sour milk, two even teaspoons saleratus. BUNS. Tw^o cofleecups bread dough, two eggs, one cup sugar, spices, a few currants ; mould like rusk and let them rise before baking. BUNS. M. Take one large coffeecup of warm milk, one-quarter cake of yeast and salt ; make sponge ; let rise ; when light work into a dough, adding one-half teacup of sugar. VALUABLE EECIPES. 299 one egg, butter twice size of an egg ; let rise ; roll into a sheet; butter it; cut into strips three inches wide and six inches long ; fold, not quite in the middle ; let rise again and bake ; when in a dough, if it rises before you are ready, push it down. Excellent. EUSKS. Mrs. P. B. Ayer. To one tumbler of warm milk add a half gill of yeast, three eggs and a coffeecup of sugar beaten together, two ounces of butter rubbed into flour, of which use only enough to enable you to mould it; let it rise over night; when very light, roll and put on tins to raise again, after which bake in a quick oven twenty minutes. EUSKS. Milk enough with one-half cup of yeast to make a pint; make a sponge and rise ; then add one and a half cups of white sugar, three eggs, one-half cup of butter ; spice to your taste; mould, then put in pan to rise. When baked, cover the tops with sugar dissolved in milk. SODA BISCUITS. M. To each quart of flour add one tablespoon of shorten- ing, one-half teaspoon of salt, and three and a half heap- ing teaspoons of Price's Cream Baking Powder; mix baking powder thoroughly through the flour, then add other ingredients. Do not knead, and bake quick. To use cream tartar and soda, take the same proportions 300 l.HE HOME COOK BOOK. without the baking powder, using instead two heaping teaspoons cream tartar and one of soda. If good they will bake in five minutes. BAKING POWDEE BISCUITS. Mrs. M. G. Adams. One quart flour, two teaspoons baking powder, one tablespoon butter (or lard), rubbed well together; mix with cold water, stirring quickly with a knife ; when well mixed add flour enough to mould out smoothly ; roll about an inch thick, cut with a tumbler or tin cutter, place in pan and bake quickly in a well heated oven. If made properly they will be as light and white as foam. CKEAM BISCUITS. Mrs. A. M. Gibbs. Three heaping tablespoons of sour cream ; put in a bowl or vessel containing a quart and fill two-thirds full of sweet milk, two teaspoons cream tartar

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