Milk Biscuits

Ingredients

• lib. of butter
• 4qts. of the best wheaten-flour
• 1 pinch of salt
• sufficient Milk to make a paste

Method

1. 1

   Rub butter into flour, add salt, and mix with Milk to form a paste.

2. 2

   Shape into balls, prick tops, rise for an hour, then bake until crisp.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 526. The excerpt below is the record exactly as published.

Milk Biscuits. — (1) Rub lib. each of salt and butter into ’4qts. of the best wheaten-flour till quite smooth, add 1 pinch of salt, and stir the mixture to a paste with Milk. Divide the dough into small equal portions, shape them into balls, prick the tops with a fork, put them into buttered pans ; and set in a warm temperature to rise for about an hour. When very light, put the biscuits in a moderate oven and bake. When crisp and cooked, take the biscuits out of the tins, and leave them till cold. If to be kept for any time, the biscuits should be put into biscuit-tins, as they will become sodden if at all damp. (2) Put 1J breakfast-cupfuls of Milk into a saucepan with Jib. of butter cut into small pieces and warm by the side of the fire. Sift 21b. of flour into a basin, stir the Milk and butter into it, add two well-beaten eggs and 2 wineglass- fuls of the best brewers’ yeast, and mix well with a knife. Sprinkle some flour over a paste-board, put the dough on it, and knead well; divide the dough into small equal - sized portions, shape them into round balls, prick the tops with a fork, lay them in buttered pans, and set in a warm temperature to rise. When quite light, put the biscuits into a moderate oven and bake. Milk Cakes. — (1) Rub Jib. of butter

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