Milk Biscuits

Ingredients

• Quarter a pound flour
• Half a teaspoonful baking-powder
• Half an ounce butter
• Half a gill milk

Method

1. 1

   Sieve the flour and baking-powder into a basin; put the milk and butter into a pan, and when the butter has melted pour it into the flour, and mix together to a smooth paste.

2. 2

   Turn on to a floured board, roll it out thinly, and prick well.

3. 3

   Cut into rounds, place them on a greased tin, and bake in a moderate oven for fifteen to twenty minutes.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 54. The excerpt below is the record exactly as published.

Milk Biscuits. Quarter a pound flour. Half a teaspoonful baking- Half an ounce butter. powder. Half a gill milk. Sieve the flour and baking-powder into a basin ; put the milk and butter into a pan, and when the butter has melted BREAD, CAKES, BISCUITS. 133 pour it into the flour, and mix together to a smooth paste. Turn on to a floured board, roll it out thinly, and prick well. Cut into rounds, place them on a greased tin, and bake in a moderate oven for fifteen to twenty minutes. Cheese Biscuits. Four ounces flour. Two ounces butter. One ounce grated Cheddar cheese. Pinch of salt One ounce grated Parmesan cheese. Pinch of cayenne. A little beaten yolk. A little water. Sieve the flour, rub in the butter, add the grated cheese, and mix all the dry ingredients; bind with the yolk and water to form a stiff paste. Knead lightly, roll out thinly, prick well, and cut into rounds. Place on a greased tin, and bake in a quick oven for seven to ten minutes. Two ounces syrup. One and three-quarter ounces flour. One and three-quarter ounces castor sugar. Brandy Wafers. Half a teaspoonful ginger. Two ounces butter. Half a teaspoonful lemon rind. Half a teaspoonful brandy. ground grated Melt the syrup, sugar, and butter in a saucepan ; then stir in the flour, ginger, lemon rind, and brandy. Mix the ingre- dients well together, and drop the mixture in small teaspoon- fuls on to a greased baking-sheet about three inches apart. Bake in a cool oven from seven to ten minutes. When baked and slightly set, roll up at once. *34 PLAIN COOKERY RECIPES. Ayrshire Four ounces flour. Four ounces rice flour. Four ounces castor sugar. Shortbread. Four ounces butter. Half an egg beaten. Two tablespoonfuls cream. Sieve the flour and rice flour into a basin, and rub in the butter; mix in the sugar, and bind the mixture to a stiff consistency with the egg and cream. Roll out thinly, prick well with a fork, and cut out in fancy shapes. Place the bis- cuits on a greased and papered tin, and bake in a steady oven for about fifteen minutes until of a golden-brown colour. Cool the biscuits on a wire sieve. Shortbread. Four ounces flour. I Four ounces butter. Two ounces rice flour. I Two ounces castor sugar. Sieve the flour, rice flour, and sugar into a basin ; add the butter, and work all together with the hand until of the con- sistency of short crust. Form into a round cake either with the hand on a pastry-board or in a shortbread mould. Place the cake on a greased and papered tin, prick it well, and bake it in a good steady oven till beginning to colour ; then moderate the heat, and allow it to crisp off slowly for about one hour. Half a pound flour. Half a teaspoonful baking- soda

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