Dropped Biscuit

Ingredients

• 1 pint of flour
• 2 teaspoonfuls of sugar
• 1/2 a teaspoonful of salt
• 1 1/2 teaspoonfuls of Cameo baking powder
• 1 dessertspoonful of butter or lard
• milk till too stiff for stirring but still too soft for kneading

Method

1. 1

   Sift 1 pint of flour with 2 teaspoonfuls of sugar, 1/2 a teaspoonful of salt and 1 1/2 teaspoonfuls of Cameo baking powder; rub in a dessertspoonful of butter or lard and add milk till too stiff for stirring but still too soft for kneading, and drop in small mounds on a buttered tin.

2. 2

   Leave some space between the biscuits and bake 10 or 12 minutes in a quick oven.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 13. The excerpt below is the record exactly as published.

t, 2 teaspoonfuls of Cameo baking powder, sifted in with the wheat flour (do not sift brown flour); mix with enough very cold water to make a smooth paste to roll on the board ; roll out ^ an inch thick, cut and bake in very hot oven. FOAM GRIDDLE CAKES. One-half pint of sour milk, pinch of salt, yolk of i egg, a piece of butter size of a hickory nut, enough flour to make a batter; beat all together for 5 minutes, then add Yi of a teaspoonful of soda dissolved in i tablespoonful of boiling water, and lastly the white of the egg, beaten to a stiff froth and stirred in slowly and carefully as for sponge cake. Bake immediately on a hot griddle. The nicest way to grease a griddle is to use a large piece of beef suet tied in a thin cloth. Mrs. F. H. Wait. CORN MUFFINS. One cup yellow cornmeal, ^ cup of flour, i large tablespoonful of sugar, i^z teaspoonfuls Cameo baking powder, i beaten egg, i^ cups of sweet milk, a saltspoon- ful salt; bake in hot greased gem pans. WALEUTINro VALENTINE & GOMFflNY, YMr PI ISHLO Coach and Car Varnishes and Colors. 38 BREAKFAST. HOT ROLLS. Pare, boil and mash 2 white potatoes with 2 spoonfuls of lard; stir in a cupful of scalded milk, with i^ of yeast cake, dissolved in the milk after it cools; a teaspoonful of salt, 2 of sugar, i egg, beaten light, flour enough to make a firm dough ; set to rise over night; in the morning work and roll out on your bread board to an inch thick, cut with a biscuit- cutter, put in your pan an inch apart, set to raise for ^ an hour, bake in a quick oven. Mrs. H. M. D. RAISED FLANNEL CAKES. Boil a pint and a half of sweet milk and let it stand till lukewarm. Add 2 large tablespoonfuls yeast and pour upon I pint flour, ^ pint cornmeal, i teaspoonful salt and I tablespoonful sugar, mixed well together. Cover closely and put in a warm place. In the morning add 2 eggs, beaten separately. Let the batter stand 15 minutes, if convenient, after adding the eggs. Bake on a hot griddle- DROPPED BISCUIT. With a pint of flour sift 2 teaspoonfuls of sugar, ^ a teaspoonful of salt and 1% teaspoonfuls of Cameo baking powder; rub in a dessertspoonful of butter or lard and add milk till too stiff" for stirring but still too soft for kneading

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