Graham Biscuits

Ingredients

• 4 cups Graham flour
• 3 tablespoons of butter
• 1 cup sugar
• 1 teaspoon soda
• 1 cup sour milk
• Pinch of salt

Method

1. 1

   Add enough more sour milk to make a stiff dough.

2. 2

   Roll out very thin and cut in squares like soda crackers.

3. 3

   Mark them and bake in a hot oven.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 13. The excerpt below is the record exactly as published.

GRAHAM BISCUITS 4 cups Graham flour. 3 tablespoons of butter rubbed into flour. Pinch of salt. 1 cup sugar. 1 teaspoon soda beaten into cup of sour milk. Add enough more sour milk to make a stiff dough. Roll out very thin and cut in squares like soda crackers. Mark them and bake in a hot oven. PIN WHEEL BISCUITS OR FRUIT ROLLS 2 cups Purity Flour. 4 teaspoons baking powder. i teaspoon salt. 2 tablespoons sugar. J teaspoon cinnamon. 2 tablespoons butter. 8 cup milk. J cup stoned raisins (finely chopped). 2 tablespoons citron (finely chopped). Mix as for baking-powder biscuits. Roll to i-inch thickness. Brush over with melted butter and sprinkle wTth fruit, sugar and cinnamon. Roll like a jelly roll; cut off slices f-inch thickness^ Place Tbut terld tin and bake in a hot oven 15 minutes. Currants may be used instead of raisms and citron. Page Eleven puRiiy <j — f I y More Bread and Better Bread FUOUR SCOTCH SCONES .hnrflT """P' ^"1f^ ^^''"'^' } *^^^P°°^ «^/oda, i teaspoon of cream of tartar, a little salt, 2 tablespoons wh.rr/hf'h''r- ""^ ^' r'^^^' !' "^"^^ ^ ^^^f ^""^^'^- ^^^ ^^^ ^ ^^^^ thick and bake on top of the^stove where the heat is not too great, or on a moderately hot griddle. 4 cups Purity Flour. 3 tablespoons shortening. 2 eggs. HEATHER SCONES Milk. 1 teaspoon salt. ..11 ^'f^ ^r"" t"^^ '*^*' T"^ '"^ shortening, make into a dough with milk and beaten eggs, handle quickly roll out and cut m any shape or size required. Bake on a griddle or thick^bottomed frying-pan 1 cup Purity Flour. 1 cup buttermilk. 2 teaspoons sugar. DROPPED SCONES I teaspoon aoda. i teaspoon tartaric acid. Mix m a basm the Purity Flour, sugar, soda, tartaric acid, add gradually the buttermilk, beating It well for a few minutes. Have ready a hot griddle, which rub over with a piece of suet or rind of bacon "fl . \m''' ir. '° spoonfuls, taking care they are neat round shapes. When the scones are covered with bubbles on the top, turn them over. When they are a light brown color on both sides they are ready iney should not be turned twice. -^ OATMEAL SCONES (See Cereals.) 1 cup milk. 1 egg (white only). 1 quart Purity Flour. SHAMROCKS 1 tablespoon lard. 2 tablespoons sugar. 1 teaspoon salt. Beat salt, lard and sugar to a cream. Add beaten white of egg. Ponr over this milk with * cud yeast. Mould 'n to loaf Let nse until morning, then cut into tiny balls. Bake in gem nans, putting 3 in each pan. Brush the top with lard and when light bake 30 minutes s . , y s Puge Twelv* Muifim, f op-ouf ra mh (&tm& POP-OVERS 2 eggs. 2 cups milk. 2 cups Purity Flour. Salt. Beat eggs thoroughl}^ add milk and flour and beat together rapidly about 10 minutes. Pour into This makes 1 dozen. well-greased iron moulds and bake 30 minutes TWIN MOUNTAIN MUFFINS I cup butter, i cup sugar. 1 ess- 1 cup milk. 2 cups Purity Flour. 3 teaspoons baking powder. Cream the butter, add sugar and egg well beaten. Sift baking powder with the flour and add to the first mixture, alternating with milk. Bake in buttered tin gem pans, 25 minutes. HONEY AND NUT BRAN MUFFINS i cup honey. 1 cup Purity Flour. i to i teaspoon soda. i teaspoon salt. 2 cups bran. 1 tablespoon melted butter. li cups sour milk

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