Milk Biscuits

Ingredients

• 1 gill (¼ pint) of milk
• 1 oz. of butter
• ½ lb. of flour
• 1 teaspoonful of baking powder

Method

1. 1

   Warm the milk and butter in a saucepan.

2. 2

   Mix flour and baking powder in a basin.

3. 3

   Pour the warm milk into the flour and stir into a stiff paste.

4. 4

   Roll out the paste thinly, cut into rounds, place on a greased tin, and bake in a preheated oven at 240° for twenty minutes.

5. 5

   Cool before serving.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 154. The excerpt below is the record exactly as published.

MILK BISCUITS. Average cost of " Milk Biscuits " (about two dozen), INGREDIENTS. d. i gill {\ pint) of milk o\ i oz. of butter i | lb. of flour i| i teaspoonful of baking powder o£ 3 Time required, about half an hour. Now we will show you how to make Milk Biscuits, 1. We put one gill (a quarter of a pint) of milk into a saucepan ; we add to it one ounce of butter, and put it on the fire to warm. 2. We put half a pound of flour into a basin with a teaspoonful of baking powder, 3. When the milk is hot, we pour it into the flour and stir it carefully into a smooth, stiff paste, 4. We flour a board and turn the paste out on it. 5. We take a rolling pin, flour it, and roll the paste out into as thin a sheet as possible. 6. We flour a docker or a tumbler and cut the paste out into rounds, about the size of the top of a teacup. 7. We grease a tin with dripping or butter, and place the biscuits on it. 8. We put the tin into the oven (the thermometer at the oven door should rise to 2400) to bake for twenty minutes. 9. After that time we turn the biscuits off the tin, and set them aside to cool They are then ready for serving. Lesson on Making Oatmeal Biscuits. 413 OATMEAL BISCUITS. Average cost of " Oatmeal Biscuits" (about half a pound). INGREDIENTS. d. 7 OZ. Of flour ij 3 oz. of oatmeal o\ 3 oz. of castor sugar o| 3 oz. of lard or butter 3 \ of a teaspoonful of carbonate of soda. ....... oj 1 egg 1 Time required, about half an hour. Now we will show you how to make Oatmeal Biscuits. 1. We put three ounces of lard or butter into a saucepan, and put it on the fire to melt and warm. 2. We put seven ounces of flour into a basin with three ounces of oatmeal, three ounces of castor sugar y and a quarter of a teaspoonful of carbonate of soda, and mix all toge- ther with a spoon. 3. We now stir in the melted lard. 4. We put about a tablespoonful of cold water into a tea cup ; we break one egg into the water and beat them slightly together. 5. We add this to the mixture in the basin, and mix all well and smoothly together with a spoon. 6. We flour a board and turn the paste out on it. 7. We take a rolling pin, flour it, and roll out the paste as thin as possible. 8. We flour a tumbler and cut the paste into biscuits according to taste. 9. We grease a baking tin with dripping or butter, and place the biscuits on it. 10. We put the tin into the oven (the thermometer at the oven door should rise to 2400) to bake for twenty minutes. 11. After that time we turn the biscuits off the tin, and set them aside to cool ; they are then ready for serving. 4T4 National Training School for Cookery. SOONES. Average cost of " Scones " (about eight). INGREDIENTS. i lb. of flour \ pint of milk 3 oz. of butter § oz. of cream of tartar . . . J oz. of carbonate of soda i oz. of sugar }■ Now we will show you how to make Scones. 1. We put one pound of flour into a basin and mix into it half an ounce of cream of tartar, a quarter of an ounce of carbonate of soda, and one ounce of sugar. 2. We take three ounces of butter, and rub it well into the flour with our hands. 3. We turn it out on to a floured board. 4. We mix it into a smooth paste with half a pint of milk. 5. We flour a rolling pin and roll it out to make sure that the butter is well mixed in the flour. 6. We flour the rolling pin and roll out the paste to a thin sheet, about one-third of an inch in thickness. 7. We take a knife, dip it in flour, and cut the paste into triangular pieces, each side about four inches long. 8. We flour a tin, put the scones on it, and bake them directly in the oven (the thermometer at the oven door should rise to 240°) for thirty to forty minutes. 9. When the scones are half done, we should brush them over with milk. N.B. — Scones should be served hot. Lesson on Making Short-Bread. 415 SHORT-BREAD. Average cost of " Short-Bread? INGREDIENTS. J lb. of flour 2 oz. of butter 1 oz. of castor sugar 3 Time required, about half an hour. Now we will show you how to make Short-Bread. 1. We put two ounces of butter in a saucepan, and put it on the fire to melt and warm. 2. We put a quarter of a pound of flour into a basin with one ounce of castor (pounded lump) sugar, and the melted butter. 3. We mix these ingredients well together. 4. We flour a board and turn the paste out on it. 5. We flour our hands and knead the paste well. 6. We take a rolling pin, flour it, and roll out the paste to about one-third of an inch in thickness. 7. We flour a knife and cut the paste into oval shapes. 8. We grease a baking tin with dripping or butter. 9. We put the short-bread on the tin, and put it in the oven (the thermometer at the oven door should rise to 2400) to bake till a pale brown. We should then take out the tin and set the short-bread aside to cool ; it is then ready for serving. d. 2 ok 4i 6 National Training School for Cookery. INGREDIENTS. 1 lb. of self-raising flour 2 oz. of butter Milk 3 2 I 6 Time required, about half an hour. Now we will show you how to make Milk Rolls, 1. We put one pound of self-raising flour into a basin and rub two ounces of butter into it with our hands. 2. We add sufficient milk to make it into a lithe firm dough, 3. We sprinkle flour over a board, and turn the dough out on it. 4. We take a knife, dip it in flour, and cut the dough into tzvelve pieces, N.B.— We should keep our hands floured to prevent the dough from sticking to them. 5. We form each piece into a small roll. 6. We flour a baking tin. 7. We put these rolls on to the tin and put the tin in the oven (the thermometer at the oven door should rise to 2400) to bake for twenty minutes. 8. The milk rolls will then be ready for use. On Making Yorkshire Tea Cakes. 417 YORKSHIRE TEA CAKES. Average cost of "Yorkshire Tea Cakes" (about two). INGREDIENTS. d. § of a lb. of flour , 1$ l\ gill of milk oj 1 oz. of butter

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