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 in a bowl, then add the milk mixture.

3. 3

   Form a stiff paste, roll out thin, cut into rounds, prick with a fork, and bake on a greased tin for 15 minutes in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 85. The excerpt below is the record exactly as published.

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 BREAD AND CAKES. 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 over 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 twelve rolls, form them upon a mixing board and place them on a slightly floured baking tin, and 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.