Milk Biscuit or Rolls

Name: Milk Biscuit or Rolls
Ingredients: a pint of milk; half a pound of butter; two quarts of flour; two eggs; a cup of yeast

From La cuisine creole, 1885

Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 53. The excerpt below is the record exactly as published.

MILK BISCUIT OB EOLLS. Warm a pint of milk and half a pound of butter ; pour this into nearly two quarts of flour (y ou must take ont a handful for finishing the biscuit) ; add two eggs and a cup of yeast

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