Milk Biscuits

Ingredients

• 1 cup flour
• 1 1/2 tbsp. shortening
• 1/2 tsp. salt
• 1 1/2 tsps. baking powder
• About 1 cup milk

Method

1. 1

   Sift salt and flour into a bowl.

2. 2

   Rub in the shortening.

3. 3

   Sift in the baking powder and mix it through.

4. 4

   Mix into a soft dough with the milk, using a broad-bladed knife.

5. 5

   Flour the board lightly, turn the dough out and roll it around to coat it with flour.

6. 6

   Knead just enough to make the outside smooth.

7. 7

   Roll or press out about three-quarters of an inch thick and cut into small biscuits.

8. 8

   Knead the scraps lightly together and cut more biscuits.

9. 9

   Place them in a baking pan, wet the tops with milk, and bake in a hot oven about twenty minutes.

Nutrition per serving

As published

This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 31. The excerpt below is the record exactly as published.

MILK BISCUITS. 1 cup flour. I i tbsp'. shortening. J tap. salt. I li tsps. baking powder. About i cup milk. Sift salt and flour into a bowl. Rub in the short- ening. Sift in the baking powder and mix it through. Mix into a soft dough with the milk, using a broad- bladed knife. Flour the board lightly, turn the dough out and roll it around to coat it with flour. Knead just enough to make the outside smooth. Roll or press out about three-quarters of an inch thick and cut into small biscuits. Knead the scraps lightly together and cut more biscuits. Place them in a baking pan, wet the tops with milk, and bake in a hot oven about twenty minutes. Success depends upon mixing quickly and handling as little as possible. 1 egg. ^ cup brown sugar, i cup sour milk, i cup molasses. 73.— SOFT GINGERBREAD. 1 ^ cups flour. 2 tsps. soda. 1 tsp. ground ginger. 1 tsp. mixed spices. 2 tbsps. lard or butter. Measure the flour into the sifter. Measure the molasses and stand the cup in boiling water. Break the egg into the mixing bowl, add sugar and beat well with a wooden spoon. Measure lard into the baking tin and place where it will melt. Add the spices to the bowl. Stir half the soda into the warm molasses, and stir it into the bowl, stir other half of soda into the sour milk, and add it. Sift in the flour and beat thoroughly. Stir in the lard, grease the tin, pour in the batter, and bake in a hot oven about twenty-five minutes. 72 DOMESTIC SCIENCE. 74.— SPONGE CAKE. 1 egg. I 2§ tbsps. sugar. Flavoring. I Flour (about ^ cup). Beat the egg very light. Add the sugar, and beat until the sugar is dissolved and the whole is thick and foamy. Sift in the flour and fold it in. Do as little mixing as possible after the flour goes in, but be sure it is evenly mixed through. Add the flavoring while mixing in the flour. Pour the batter into a well-greased pan, and bake in a moderate oven. The cake is baked when a slight pressure with the finger will not leave a dent in it. 75.— STANDARD CAKE. ^ cup butter. I ^ cup milk. 1 cup sugar. I IJ cups flour. 2 eggs. I 1^ tsps. baking powder

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