Egg Biscuit

Ingredients

• 1 pint flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon Royal Baking Powder
• 1 egg
• 1/2 cup milk

Method

1. 1

   Mix and sift well together.

2. 2

   Beat egg, add milk, stir into dry mixture, adding more milk if necessary to mix to soft dough.

3. 3

   Turn out on board, knead for a moment, cut into circles, place 1 inch apart on greased pans.

4. 4

   Brush with little beaten egg, and bake in very hot oven.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 12. The excerpt below is the record exactly as published.

1 tea- spoon salt, 2 teaspoons Roy^ Baking Powder, 1 tablespoon lard or butter, 1 pint sweet mUk. cold (never use sour milk) ; use cold water when milk cannot be obtained. Sift together flour, salt, and powder ; rub in shortening ; add mUk ; form into smooth, consistent dough. Flour the board, turn out dough, roll out to thickness of % inch, cut with small round cut- ter ; lay them close together on greased bak- ing-tin ; bake in good hot oven. Old biscuit can be made fresh by moistening and placing in oven until heated through. Breakfast Biscuit. — Take 1 quart sweet milk, cup melted butter, a little salt, 2 tear spoons Royal Baking Powder, flour enough to make a stiif batter ; do not knead into dough, but drop into buttered tins from a spoon ; bake in a hot oven — unless it is hot they will not be light and tender. Emergency Biscuit.— 2 cups flour, tea- spoon salt, 1 teaspoon Royal Baking Powder ; mix and sift; rub in 1 tablespoon butter. Mix to a thick batter with milk, drop by small spoonfuls on greased pans, and bake in quick oven. Egg Biscuit. — Mix and sift well together 1 pint flour, tis tea^oon salt, 1 teaspoon sugar, 1 teaspoon Royal Baking Powder. Beat 1 egg

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