Raised Biscuit

Ingredients

• One pint of bread dough
• One scanty pint of milk
• Two eggs
• Two table-spoonfuls of butter
• Four table-spoonfuls of sugar
• One tea-spoonful of salt
• One quart of flour

Method

1. 1

   Mix all these ingredients but the flour in a bowl, cutting the dough with a knife; then add the flour, measuring generously.

2. 2

   Knead well, and set the dough in a warm place for six hours.

3. 3

   Work it down at the end of that time, turn it out on a floured board, and roll it a quarter of an inch thick.

4. 4

   Cut the dough with a biscuit-cutter, place half of the cakes in buttered pans, and spread a little soft butter upon each; then take fresh cakes from the board, and put them on top of those already in the pan.

5. 5

   Cover the whole with a clean towel, and set in a rather cool place, the temperature being about 65°.

6. 6

   When the biscuits are double their original size (which should be in two hours), bake in a rather hot oven for thirty minutes.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 156. The excerpt below is the record exactly as published.

RAISED BISCUIT. These are easily made for tea when bread has been made, and the following quantities will make two good- sized panfuls of biscuit. One pint of bread dough. One scanty pint of milk. Two eggs. Two table-spoonfuls of butter. Four table-spoonfuls of sugar. One tea-spoonful of salt. One quart of flour

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