Favorite Wheat Biscuit

Ingredients

• 3 cups entire wheat flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 4 tablespoons solid vegetable fat
• 1 egg, well beaten
• About 1/2 cup cold water

Method

1. 1

   Beat the egg with a Dover beater, and add the cold water.

2. 2

   Follow the directions for mixing the 'wheat rolls,' and bake the same as the foregoing recipes.

Nutrition per serving

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 67. The excerpt below is the record exactly as published.

teaspoon salt Scant */3 cup water Put the flour, the salt, the sugar, and the oil into a bowl, and rub between the finger tips to distribute the oil evenly. Pour in (USE LEVEL MEASUREMENTS FOB ALL INGREDIENTS.) l\J SCIENCE of FOOD and COOKERY the liquid in a very slow stream, stirring constantly with a fork, and remove the portions as they stick together, to avoid getting any of the flour too wet. Mix all into a comparatively stiff dough, knead on the board for a few moments, folding it over and over, and pressing together; then roll out to ^-inch thickness. Cut into long strips about ^ inch in width, roll each strip slightly on the board to remove the sharp edges, then cut crosswise into 3-inch lengths. Lay in a baking pan, leaving a little space be- tween, and bake in a medium oven, to a very light brown color. CREAM ROLLS ij/j cups sifted white flour I teaspoon sugar y$ cup entire wheat flour J/j cup rich cream Y-Z teaspoon salt l/z cup cold water Add the water to the cream, and mix well. Mix all the dry ingredients in a bowl, add the wetting very slowly, and mix the same as for wheat sticks. Roll and cut the same as for wheat sticks, and bake to a light brown color. ENTIRE WHEAT ROLLS 2 cups entire wheat flour 4 tablespoons solid vegetable fat (ground fine) 2 teaspoons sugar (or 2 l/2 teaspoon salt tablespoons meltose) About y$ cup cold water Mix the dry ingredients in a bowl. Add the fat, and work it into the flour with the tips of the ringers. Add the water slowly, stirring constantly with a silver fork, and work into a medium dough (softer than for the preceding recipes). Lay on a board and knead, folding it over and over, and pressing together to inclose air; or it may be put three or four times through a food chopper set with a coarse knife, instead of the kneading. Roll out to 5^-inch thickness, cut into strips ^ inch in width, and roll each piece slightly, to remove the sharp edges. Cut crosswise into 3-inch lengths, lay in a baking pan, leaving a little space between, and bake in a medium oven about 20 minutes or more, to a very light brown color. ENTIRE WHEAT BISCUIT Use the above recipe for rolls, cut with a biscuit cutter, lay in a baking pan, and bake the same as for wheat rolls. Il8 <USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) FAVORITE WHEAT BISCUIT 3 cups entire wheat flour 2 tablespoons sugar or Scant i teaspoon salt 3 of meltose 4 tablespoons solid vegetable fat I egg, well beaten About 2/s cup cold water

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