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Egg Biscuit

Name: Egg Biscuit
Yield: 3 servings
Ingredients: a quart of dry flour; three heaping teaspoonfuls of baking powder; a piece of butter the size of an egg; two well-beaten eggs; a tablespoonful of sugar; a teaspoonful of salt; one cup of milk

From Original White House Cookbook, 1887

Serves 3

Presented as published in 1887. 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

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 160. The excerpt below is the record exactly as published.

EGG BISCUIT. Sift together a quart of dry flour and three heaping teaspoonfuls of baking powder. Eub into this thoroughly a piece of butter the size of an egg; add two well-beaten eggs, a tablespoonful of sugar, a teaspoonful of salt. Mix all together quickly into a soft dough, with one cup of milk

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