Minute Biscuits

Ingredients

• One pt. sour or buttermilk
• 1 teaspoon soda
• V/s teaspoons cottolene
• flour to make soft dough

Method

1. 1

   Mix ingredients to make a soft dough, roll and cut out rapidly with minimal handling.

2. 2

   Bake in a quick oven.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 59. The excerpt below is the record exactly as published.

MINUTE BISCUITS.— One pt. sour or buttermilk, 1 tea- spoon soda, V/s teaspoons cottolene, flour to make soft dough. Have dough just stiff enough to handle; mix, roll and cut out rap- idly, with as little handling as possible. Bake in quick oven. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. POTATO BISCUITS.— Add a tablespoon eadh of flour and butter to mashed potatoes and rub thoroughly together, roll out and cut as biscuit and bake in a quick oven. When done to a light brown, cut Qpen, butter and eat warm. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. VARIATION I. — To 2 cups fresh mashed potatoes add J^ cup sour milk, J^ teaspoon soda, flour enough to make a stiff dough; roll out to 14 an inch and cut in cakes. Bake in a hot oven. — Mrs. Joseph Dunlop, Bartlett, 111. VARIATION II. — 3 cups sifted flour, 2 cups mashed potatoes, 2 teaspoons baking powder, butter the size of an egg. Work the potatoes into the flour and cut in squares and bake in a quick oven. — Mrs. C. Buttercup, Bensen, 111. 92 BREAD PAN-AMERICAN RICE BISCUITS^Beat ^ lb. of butter to a cream, stir in Yi I'b. rice flour and Ya, lb. sugar, and moisten with 2 well-beaten eggs. Roll out the paste, shape with a round paste cutter into small cakes and bake from 12 to 18 minutes in a slow oven. — ^Mrs. C. J. Jeffries, Winnetka, 111. SCOTCH TEA BISCUITS.— 1 saucer flour mixed with 1 cup dark sugar, 1 cup butter, 1 egg, unbeaten, 1 teaspoon soda

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