Ever-ready Biscuit Dough

Ingredients

• 1 quart milk
• 1 cake yeast
• 1 cupful mashed potatoes
• V2 cupful lukewarm water
• 21^ teaspoonfuls salt
• 2 teaspoonfuls baking powder
• 1 cupful melted fat
• 1 teaspoonful soda
• flour

Method

1. 1

   Scald the milk and let cool.

2. 2

   When lukewarm, add the potatoes, salt, baking powder, soda, fat and the yeast, either the compressed or dry, which has been softened in the lukewarm water.

3. 3

   Add sufficient flour, about 5 cupfuls, to make a soft sponge.

4. 4

   Let stand until small bubbles appear on the surface.

5. 5

   Then add sufficient flour to make a dough which may be kneaded.

6. 6

   Knead until the dough is elastic and smooth, then place it in a covered mixing bowl and set in the refrigerator or some equally cool place.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 11. The excerpt below is the record exactly as published.

Ever-ready Biscuit Dough 1 quart milk 1 cake yeast 1 cupful mashed potatoes V2 cupful lukewarm water 21^ teaspoonfuls salt 2 teaspoonfuls baking powder 1 cupful melted fat 1 teaspoonful soda flour

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