Raised Graham Biscuit

Ingredients

• one cupful of wheat flour
• three cupfuls of Graham flour
• three tablespoonfuls of yeast
• three tablespoonfuls of molasses
• two cupfuls of warm water

Method

1. 1

   Mix ingredients in the evening, cover, and let rise overnight.

2. 2

   The next morning, shape into biscuits or place in buttered tins, and bake in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 263. The excerpt below is the record exactly as published.

RAISED GRAHAM BISCUIT. In the evening mix together one cupful of wheat flour, three cupfuls of Graham flour, three ^ablespoonfuls each of yeast and molasses, and two cupfuls of warm water ; cover the sponge with a folded towel, and set it in a warm place to rise over night. The next morning put the sponge into small buttered tins, or use just enough flour to make it up into biscuit, which lay in a buttered baking-pan, and bake them in a moderate oven. HUCKLEBERRY BISCUIT. Pick over a quart of berries, and roll them in dry flour ; see that the oven is hot, and butter a dripping-pan ; sift to- gether one quart of flour and two teaspoonfuls each of salt and baking-powder ; rub a quarter of a pound of butter into the flour in rather large flakes ; then put in the berries, and quickly stir in enough milk to form a soft dough ; drop the dough on the buttered pan with a tablespoon wet in cold milk, and put the biscuit at once into the oven ; bake from fifteen to twenty-five minutes, until the biscuit are done. Serve the biscuit hot, with plenty of butter. SOUR-CREAM BISCUIT. Sift together a quart of flour, a level teaspoonful of salt and two of baking-soda ; butter or flour a pan, and see that the oven is hot ; then quickly mix with the flour a cupful each of buttermilk and sour cream; shape the biscuit quickly, and bake them at once in a hot oven. Sour milk may be used instead of the cream. SHORTCAKES. Make the dough for the shortcakes as directed for bak- ing-powder biscuit, using milk instead of water for mixing SECOND-COURSE SWEETS. 495 the dough, if it is preferred. When the dough is mixed, bake it on two buttered tin plates. Have ready whatever fruit, fresh or canned, is to be used for the shortcakes, and some powdered sugar; spHt the shortcakes, butter them, lay the fruit upon the inner side, and then lay the two sides of each cake one upon the other, and serve the shortcakes. If the fruit is acid, use the powdered sugar liberally. Fresh or canned berries, peaches, pears, apricots, or plums make gobd shortcakes ; when canned fruit is used, its sirup can. be sweetened for a sauce, or the shortcakes can be served with cream. RAISKD SHORTCAKE. Put in a large earthen bowl three cupfuls of light bread- dough, made as directed in either of the recipes for home- made bread ; add to the dough three raw eggs beaten for two minutes, with three tablespoonfuls of suga

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