Drop Biscuits
From Foods, their selection and preparation, 1935
Drop biscuits are irregular in shape but should be very tender.
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
459Calories
14 gProtein
97 gCarbs
2 gFat
Full nutrition (19 nutrients)
Calories459 kcal
Protein14 g
Carbohydrates97 g
Total Fat1.9 g
Sodium2.5 mg
Potassium171 mg
Calcium24 mg
Iron7 mg
Magnesium33 mg
Phosphorus135 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin B60.1 mg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Water12 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 246. The excerpt below is the record exactly as published.
1 cup flour. Additional baking powder will be needed for the remaining flour. Both the soda and baking powder are sifted with the other dry ingredients. Drop Biscuits and Dumplings. Drop biscuits are made by adding more milk
Cook this with the app: pantry check, scaling, and the assistant.