Maryland Biscuit

Ingredients

• 1 Quart Flour
• 1 Cupful Milk
• 3 Tablespoonfuls Snowdrift
• Cupful Water
• 1 Teaspoonful Salt

Method

No method was recorded for this recipe.

Nutrition per serving

As published

This recipe was extracted from Snowdrift secrets (1913) by Sarah Tyson Heston Rorer, page 12. The excerpt below is the record exactly as published.

3 Tablespoonfuls Snowdrift 1 Compressed Yeast Cake 1 Teaspoonful Salt Put the flour in a bowl, add the salt and rub in the Snowdrift. Scald the milk and let it cool, add to it the yeast cake, moistened. Make a well in the center of the flour and pour in the milk and yeast; cover and stand aside until morn- ing. In the morning, stir in the flour gradually until you have a stiff dough; knead for fifteen minutes, then pound for fifteen minutes with a potato masher. The dough must be soft and velvety. Put it back in the bowl, stand in a warm place, 72 degrees Fahrenheit, until it has doubled its bulk and is very light. Turn it on a board and roll it out carefully in a sheet a quarter of an inch thick; cut with a large round cutter and, with a knife handle, make in the center of each cake a sort of hinge or depression, fold over one half and place them in a greased baking pan. When very light, bake in a quick oven fifteen minutes. TEA ROLLS 1 Pint Milk 1 Compressed Yeast Cake Flour to Make a Dough 2 Tablespoonfuls Snowdrift 1 Tablespoonful Sugar 1 Teaspoonful Salt Scald the milk and when lukewarm add the yeast, moistened, salt, sugar and Snowdrift, melted. Beat in sufficient flour to make a batter that will drop from a spoon. Beat thoroughly, and continue adding flour until you have a dough; knead for fifteen minutes or until the dough is soft and elastic. Brush a bowl with Snowdrift, put in the dough, eover and stand aside until it has doubled its bulk, about three hours. Turn the dough on to a board, pinch off small pieces the size of a walnut, knead them lightly with the fingers; place them in a pan brushed with Snowdrift, stand aside about three- quarters of an hour until very light, and bake in a quick oven fifteen minutes. SNOWDRIFT in sealed pails to keep it PURE 29 MARYLAND BISCUIT 1 Quart Flour 1 Cupful Milk 3 Tablespoonf uls Snowdrift Cupful Water 1 Teaspoonful Salt

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