Egg Biscuit

Ingredients

• Two cups of warm milk
• two eggs
• two heaping tablespoonfuls of butter
• half a cake of compressed yeast
• one quart of sifted flour
• one teaspoonful of salt

Method

1. 1

   Mix warm milk, yeast, salt, and three cups of flour overnight.

2. 2

   In the morning, add beaten eggs and remaining flour, let rise for an hour.

3. 3

   Roll into a sheet, cut into round cakes, and bake.

Nutrition per serving

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 60. The excerpt below is the record exactly as published.

EGG BISCUIT. 150 ter ; one tablespoonful of brown sugar, two teaspoon- fuls of baking-powder, one teaspoonful of salt, two cups of milk. Sift brown and white flour, sugar, baking-powder, salt, into a bowl ; rub or chop in the shortening; wet up with the milk into a soft dough ; roll out half an inch thick, handling as little as pos- sible, and with as few strokes of the rolling-pin ; cut into round cakes, and bake quickly in a floured pan. — Marion Harland. The Post, Washington , D.C. ( By per. ) Egg Biscuit. Two cups of warm milk, two eggs, two heaping tablespoonfuls of butter, half a cake of compressed yeast dissolved in warm water, one quart of sifted flour

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