Drop Biscuit

Ingredients

• one quart of flour
• three teaspoons of baking powder
• one teaspoon of salt
• butter the size of an egg
• one pint of milk

Method

1. 1

   Drop from a spoon in a buttered pan and bake in a quick oven.

As published

This recipe was extracted from Cooks in clover (1889), page 27. The excerpt below is the record exactly as published.

Drop Biscuit. — One quart of flour; three tea- 1 spoons of baking powder; one teaspoon of salt ; but- ter the size of an egg, rubbed into the flour; one I pint of milk. Drop from a spoon in a buttered pan. Bake in a quick oven. Miss E. B. O. Raised Biscuit, I. — Make a sponge of a pint of milk and half an yeast cake. When light, add a heaping teaspoon of butter, half a cup of sugar, half a teaspoon of soda, and salt. Mrs. A. H. Ackerman. 48 COOKS IN CLOVER. Raised Biscuit, II. — One cup of milk warm { in a pan half an hour. Bake twenty minutes enough to melt one cup of lard, one cup of fine mashed potatoes, one quart of flour, half an yeast cake, and a little salt. Let it rise over night ; in the morning stir in enough flour to make a soft dough : let it rise, make into biscuit, and let them rise again a little before baking. ,' Mrs. A. M Sproiill. \ Graham Biscuit. — Three cups of Graham flour, two cups of wheat flour, half a cup of lard, three teaspoons of baking powder, one cup of sugar, half a teaspoon of salt. Mix lightly and bake in a quick oven. Mrs. Peter Doremiis. Fried Biscuit. — Work a piece of butter the size of an egg into a large pint of light bread dough; when it has risen again, roll it very thin, cut into circles or squares, and fry for breakfast. * * * Breakfast Rolls. — One pint of milk

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