Egg Biscuits

Ingredients

• one egg
• two-thirds of a cupful of milk
• one pint of flour
• a heaping teaspoonful of baking powder
• one-half teaspoonful of salt
• one tablespoonful of butter
• two tablespoonfuls of sugar

Method

1. 1

   Beat egg, mix with milk.

2. 2

   Sift flour, baking powder, and salt.

3. 3

   Blend with butter and sugar, add egg mixture, knead lightly, roll out, cut, brush with cream, prick, bag, and bake in a hot oven.

Nutrition per serving

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 46. The excerpt below is the record exactly as published.

Egg Biscuits. — To make these delicious biscuits, beat one egg until light, then mix with it two-thirds of a cup- ful of milk. Add to one pint of flour a heaping tea- spoonful baking powder and one-half teaspoonful salt, and sift. Blend with the mixture one tablespoonful of butter and two tablespoonfuls of sugar. Add the egg mixture, make into a dough and knead lightly. Roll into a sheet a quarter of an inch thick, stamp out with a round cutter, brush over the top of each biscuit with cream, prick with a fork, bag, and bake in a hot ove&. Maple Biscuits.— Make a very rich baking powder biscuit dough and roll out to half the thickness of biscuits, cut out with a small cutter, sprinkle grated maple sugar over the tops of half of them, moisten the under sides of the others and lay them on top of the sugared ones, pressing them on well. Lay close together in a bag, brush over with milk or melted butter, seal and bake in a quick oven. Nut Biscuits.— Sift together two cupfuls flour, one- half teaspoonful of salt, and a teaspoonful and a half of baking powder. Rub in one heaping tablespoonful of butter or vegetable shortening, and add one cupful of nuts, pecans, hickory or English walnuts chopped and a tablespoonful of sugar. Mix to a soft dough with milk or milk and water, mould with the hands into small balls, place in a greased bag, brush each biscuit over with milk or melted butter, put a pinch of chopped nuts on each, seal and bake in a hot oven. STANDARD PAPER BAG COOKERY 103 Raisin Biscuits. — These are excellent for home lunch- eon or the children's school or picnic lunch. Sift together one quart of flour, a half teaspoonful of salt and two heaping teaspoon fuls of baking powde

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