Milk Biscuit

Ingredients

• Two pounds flour
• one-fourth pound of lard or butter
• one teacup of yeast
• one teaspoonful of salt
• one pint of milk

Method

1. 1

   Make a soft dough and set at ten o'clock; stir at three and mold into biscuits, adding more flour if necessary.

2. 2

   Let them rise until nearly tea time and bake twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 337. The excerpt below is the record exactly as published.

MILK BISCUIT. Three pints of flour, well sifted, a heaped teaspoonful of salt, half a pound of lard, one teaspoonful of soda, rubbed fine and smooth ; rub all these ingredients well together and mix with them enough buttermilk to make a thin dough that can be easily handled ; roll out and bake in a hot oven. The quicker they bake the lighter and better they are. INDIAN LIGHT BISCUIT. One quart of sifted Indian meal, a pint of sifted wheat flour, a very small teaspoonful of salt, three pints of milk, four eggs. Butter a suffi- cient number of cups, or small, deep tins; nearly fill them with the 390 BREAKFAST AND TEA CAKES. batter. Set them immediately into a hot oven and bake them fast. Turn them out of the cups, send them warm to table, pull them open and eat with butter. They will puff up finely if, at the last, you stir in a level teaspoonful of soda, melted in_a little warm water. MILK BISCUIT. Two pounds flour, one-fourth pound of lard or butter, one teacup of yeast ; one teaspoonful of salt, one pint of milk

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