Little Cream Biscuit

Ingredients

• 2 cups pastry flour
• 1/8 teaspoon salt
• 4 teaspoons baking powder
• 1 tablespoon Cottolene
• 1/2 cup of rich cream

Method

1. 1

   Mix and sift flour, salt and baking powder.

2. 2

   Rub in Cottolene with tips of fingers.

3. 3

   Cut the cream into mixture with a silver knife.

4. 4

   When well mixed, toss on a well-floured board, pat and roll one-half inch thick.

5. 5

   Shape with very small biscuit cutter (size of silver dollar), brush the top over with milk and bake twelve to fifteen minutes in a hot oven.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 81. The excerpt below is the record exactly as published.

LITTLE CREAM BISCUIT 2 cups pastry flour. \i teaspoon salt. 4 teaspoons baking powder. 1 tablespoon Cottolene. J^ cup of rich cream. Process: Mix and sift flour, salt and baking powder. Rub in Cottolene with tips of fingers. Cut the cream into mixture with a silver knife. When well mixed, toss on a well-floured board, pat and roll one-half inch thick. Shape with very small biscuit cutter (size of silver dollar), brush the top over with milk and bake twelve to fifteen minutes in a hot oven. Supplementary Recipes 181 WHEAT MUFFINS 3 tablespoons Cottolene. 4 teaspoons baking powder. J^ cup sugar. 2 cups flour. ^ cup thin cream or milk. 3^ teaspoon salt. 1 ^gg beaten very light. Process: Cream the Cottolene with a wooden spoon. Add sugar gradually, then alternately cream and flour sifted with baking powder and salt. Add well-beaten egg. Bake in hot, well-buttered gem cups. A cup of blueberries may be added to this mixture for blueberry tea cakes or one-fourth pound dates may be stoned, chopped and added to the butter and sugar for date muflfins. GRAHAM MUFFINS 1 cup Graham flour. . 1 cup milk. , 1 cup white flour. 1 ^gg beaten very light. 34 cup sugar or molasses. 2 tablespoons Cottolene. 1 teaspoon salt. 4 teaspoons baking powder. Process: Sift together flours, sugar, salt and baking powder. Add milk gradually, egg beaten very light and melted Cottolene. Beat mixture thoroughly. Bake in hot, buttered, iron gem cups twenty-five minutes in a hot oven. CORN MUFFINS 1 cup corn meal. ]/2 teaspoon salt

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