Quick Biscuit

Ingredients

• two heaping cups of flour
• a tablespoonful of butter or lard
• a teaspoonful of baking-powder
• half one of salt
• wet with milk or water enough

Method

1. 1

   Chop butter or lard into flour mixed with baking powder and salt.

2. 2

   Wet with milk or water to make a soft dough.

3. 3

   Roll out half an inch thick and cut into round cakes.

Nutrition per serving

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 65. The excerpt below is the record exactly as published.

a teaspoonful of baking-powder ; mix gently after the whites are in ; bake in a well-buttered tin in a very hot oyen. 12 2 Practical Recipes, ENGLISH MUFFINS. Dissolye a yeast-cake (compressed) in a pint of warm water, with a teaspoonful of salt ; mix with as much warmed flour as will make a very thick batter — just as thick as can be stirred without being dough; set to rise, and when like a honeycomb, it is ready; /oz/r the griddle, which must be moderately hot ; sprinkle some flour in a saucer ; take with tablespoon dipped into flour a piece of the dough as large as a croquet ball ; drop it in the saucer ; swing it round in it till it forms a round mass, and drop it on the griddle; do the others the same way; do not turn them till they look almost cooked through, then brown them on the other side. English muffins are never baked in rings, yet if rings were made three and a half inches in diameter it would save much trouble, for they are too soft to handle, and it requires knack and practice to shape them really well with the saucer. They are better made the day before they are to be eaten; they should be split a little all round, then toasted on both sides quite crisp ; rip them open quickly and don't attempt to spread butter on them, but lay it in little bits all over each piece ; put them together again; butter the outside, and cut them once across and set them in the oven for the butter to melt ; if you have eaten them this way, you will not be satisfied with hav- ing them merely made hot in the oven. QUICK BISCUIT. Chop a tablespoonful of butter or lard in two heaping cups of flour in which you have sifted a teaspoonful of baking-pow^der, and half one of salt; wet with milk or water enough

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