vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Fly-aways, or Souffle Biscuits
From Virginia Cookery-book, 1884
Serves 3
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 15. The excerpt below is the record exactly as published.
Fly-aways, OB Souffle Biscuits. Rub four ounces of butter into one quart of flour, sift- ed, add a salt-spoonful of salt and make into a paste with milk. Knead well, handling lightly, and roll out till they are as thin as paper and the size of a common saucer; stick here and there with a fork, and bake in a moderate oven until they look flaky and white. Butter 4 ozs. Flour 1 qt. Milk ipt.
Cook this with the app: pantry check, scaling, and the assistant.