Milk Biscuit

Ingredients

• One gill of milk
• one ounce of butter
• one teaspoonful of baking powder
• one-half pound of flour
• one saltspoonful of salt

Method

1. 1

   Heat milk and butter until tepid.

2. 2

   Mix flour, salt, and baking powder, then add milk mixture.

3. 3

   Roll out thin, cut into rounds, prick tops, and bake for 15 minutes.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 84. The excerpt below is the record exactly as published.

one ounce of butter, one ounce of sugar, one teaspoonful of baking powder, one saltspoonful of salt, one-half pint of milk. Put the flour into a bowl and rub into this the butter with the hands. Add to this the salt, half an ounce of the sugar and the baking-powder. Make a well in the centre of the mixture, pour into it the milk, stir into this the dry flour from the sides, and turning all out upon a mixing board, knead all together as quickly and lightly as possi- ble. Cut the dough into six pieces, and draw each piece quickly to the length of about four inches, with a sharp knife cut each roll twice across the top, place them side by side upon a slightly floured baking tin, and bake them in a quick oven for twenty minutes. At the end of this time withdraw the tin from the oven, brush the rolls over with a little milk, sprinkle over their tops the remainder of the sugar, and return them to the oven for one minute to dry the milk. Serve hot. Note. — In using baking powder for dough, the quicker the mix- ture containing it is baked, and the less handled, the more satisfac- tory the result. French RoUs. — One ounce of butter, one saltspoon- ful of salt, one-half pint of milk^ one egg, two tablespoon- fuls of brewers yeast, one and one-half pounds of flour. 192 SttkAL) Ai^OCAkES. First place the butter and milk together in a, tin basin and placing this over the fire, let them heat until the milk becomes tepid. Put the yeast into a mixing bowl, and pour oyer this the tepid mixture. Beat the egg thoroughly, and pour this also into the bowl, together with the salt, stir into the mixture the flour, cover the bowl with a cloth and stand it in a warm place for two hours, to allow its con- tents to become light. At the end of this time knead the light dough until it cleaves from the sides of the bowl, after which divide it into twdlye rolls, form them upon a mixing board and place them on a slightly floured baking tin, a,nd allowing them to stand to rise for twenty minutes, bake in a quick oven for ten minutes. 'Serve hot. Milk Biscuit. — One gill of milk, one ounce of but- ter, one teaspoonful of baking powder, one-half pound of flour, one saltspoonful of salt

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