Light Biscuits

Ingredients

• 1 cup milk
• scant % cup sugar
• 2 tablesp butter
• 2 cups light bread sponge
• flour enough to mould into a loaf

Method

1. 1

   Scald milk, add sugar and butter.

2. 2

   When cool, mix with light bread sponge and enough flour to mold into a loaf.

3. 3

   Let rise until very light, then mold into biscuits and bake when light again.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 62. The excerpt below is the record exactly as published.

Light Biscuits Scald 1 cup milk, add scant % cup sugar and 2 tablesp but- ter. When cool add this to 2 cups light bread sponge, with, flour enough to mould into a loaf. Let rise until very light, then mould into biscuits, and when light again, bake. — [Mrs. W. C. T., N. Y. LOFC. 100 FARM AND HOME COOK BOOK \ Bread Biscuits I To some light bread dough, enough for a small loaf, add ^^ j cup lard, 1 scant teasp soda, 2 tablesp sugar and 1 egg. Mix f thoroughly, add flour as required, mould into biscuits, and let ] rise. Bake in a quick oven. Raisins or currants may be added 1 if liked. — [Mrs. W. M. G., Ct. t Raised Biscuits ;| Dissolve V2 cake dry yeast in a little warm water. While \ this is dissolving beat butter the size of an egg with- 2 tablesp I sugar and 1 egg. Stir this and the dissolved yeast into 2 cups ; lukewarm milk, add ^/^ teasp salt, and flour enough to make a ; dough just stiff enough to handle. Cover, set in a warm place, ' and let rise over night. Knead down in the morning, let rise | again, then mould into biscuits, and when light, bake about 35 ; minutes. If a half cake compressed yeast is used, the sponge I can be started in the morning. — [Mrs. J. W. Van B., Wis. j Maryland Biscuits To 2 qts flour add 1 teasp salt and 1 cup butter. Work the j butter well into the flour, and wet with cold water to form a i dough. Then place on kneading board and beat about 15 min- i utes with a potato masher, slowly sifting flour on the board | to keep the dough from sticking. When hard beat at least 15 ; minutes longer, then roll out V2 inch thick, cut with a biscuit ■ cutter, prick holes in each biscuit with a fork, and bake imme- j diately. — [Mrs. H. L., Va. • I Madison Biscuits ;j To 2 qts flour add V2 cup yeast, 3 well-beaten eggs, % cup j sugar, 2 cups milk, 1 tablesp salt and water enough to make \ a batter stiff enough to hold a spoon upright. Set away in a i warm place to rise, then work in a little flour, and cut out into ' biscuits. Let this stand 10 or 15 minutes, and then bake in a • hot oven. — [Mrs. D. T. K., N. C. \ Mush Biscuits I Add a little salt to 1 qt boiling water, stir in 1 scant cup , white cornmeal, and boil 20 minutes. When cooled to luke- warm add V2 cup lard and 1 cup yeast sponge. Knead stiff with flour, set away in a crock, and let rise. When light, work ; it down and then set away in a cold place, or put it in the ice j box. This dough is then ready to roll out in small biscuits j and to bake at any time you want, a few at a time, and they :\ are very fine. — [E. E. S., 111. SWEET BUNS AND MUFFINS 101 Squash Biscuit To 1 qt winter squash, boiled and sifted, add 1 cup hop yeast, or 2 cakes compressed yeast, 1 cup sugar, 3 large tablesp butter,

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