Nut Biscuit

Ingredients

• 2 cups flour
• 1/2 teaspoon salt
• 1 heaping teaspoon Royal Baking Powder
• 1 heaping tablespoon butter
• 1 cup ground or very finely chopped nuts
• 2 tablespoons sugar

Method

1. 1

   Mix to a soft dough with milk.

2. 2

   Mold with the hands into small balls, place well apart on greased pans, brush each with milk, put a pinch of chopped nuts on top, and bake in hot oven.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 12. The excerpt below is the record exactly as published.

1 tea- spoon salt, 2 teaspoons Roy^ Baking Powder, 1 tablespoon lard or butter, 1 pint sweet mUk. cold (never use sour milk) ; use cold water when milk cannot be obtained. Sift together flour, salt, and powder ; rub in shortening ; add mUk ; form into smooth, consistent dough. Flour the board, turn out dough, roll out to thickness of % inch, cut with small round cut- ter ; lay them close together on greased bak- ing-tin ; bake in good hot oven. Old biscuit can be made fresh by moistening and placing in oven until heated through. Breakfast Biscuit. — Take 1 quart sweet milk, cup melted butter, a little salt, 2 tear spoons Royal Baking Powder, flour enough to make a stiif batter ; do not knead into dough, but drop into buttered tins from a spoon ; bake in a hot oven — unless it is hot they will not be light and tender. Emergency Biscuit.— 2 cups flour, tea- spoon salt, 1 teaspoon Royal Baking Powder ; mix and sift; rub in 1 tablespoon butter. Mix to a thick batter with milk, drop by small spoonfuls on greased pans, and bake in quick oven. Egg Biscuit. — Mix and sift well together 1 pint flour, tis tea^oon salt, 1 teaspoon sugar, 1 teaspoon Royal Baking Powder. Beat 1 egg, add % cup milk, stir into dry mixture, adding more mUk if necessary to mix to soft dough. Turn out on board, knead for a moment, cut into circles, place 1 inch apart on g;reased pans. Brush with little beaten egg, and bake in very hot oven. Sandwich Biscuit. — Sift together 1 pint flour, Mj teaspoon salt, 1 teaspoon Royal Bak- ing Powder. Rub in 1 heaping tablespoon but- ter. Mix to a soft dough with milk. Roll out % inch thick. Cut into rounds. On Mi of the rounds spread a little soft butter, add a thick layer of finely chopped and seasoned cold meat ; cover with remaining rounds and press together. Brush tops with milk, place 1 inch apart on greased pans, and bake in hot oven. Nut Biscuit. — Sift together 2 cups flour. Mi teaspoon salt, 1 heaping teaspoon Royal Bak- ing Powder. Rub in 1 heaping tablespoon but- ter, add 1 cup ground or very finely chopped nuts — English walnuts, hickory-nuts, or almonds — and 2 tablespoons sugar

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