Madison Biscuits

Ingredients

• 2 qts flour
• 1/2 cup yeast
• 3 well-beaten eggs
• % cup sugar
• 2 cups milk
• 1 tablesp salt
• water enough to make a batter stiff enough to hold a spoon upright

Method

1. 1

   Combine flour, yeast, eggs, sugar, milk, salt, and enough water to make a stiff batter.

2. 2

   Let rise in a warm place, work in a little flour, cut into biscuits, let stand for 10-15 minutes, and bake in a hot oven.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 63. The excerpt below is the record exactly as published.

% 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

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