Royal Hot Biscuit

Ingredients

• 1 quart flour
• 1 teaspoon salt
• 2 teaspoons Royal Baking Powder
• 1 tablespoon lard or butter
• 1 pint sweet milk

Method

1. 1

   Sift together flour, salt, and powder.

2. 2

   Melt lard or butter, add to cold milk and stir into flour, mixing thoroughly to a smooth consistent dough.

3. 3

   Flour the board, turn out dough, roll out to thickness of 1 inch, cut with small round cutter, lay them close together on greased baking-tin; bake in good hot oven.

Nutrition per serving

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 8. The excerpt below is the record exactly as published.

Royal Hot Biscuit. — 1 quart flour, 1 tea¬ spoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon lard or butter, 1 pint sweet milk, cold (never use sour milk); use cold w'ater when milk cannot be obtained. Sift together flour, salt, and powder. Melt lard or butter, add to cold milk and stir into flour, etc. , with spoon, mixing thoroughly to smooth con¬ sistent dough. Flour the board, turn out dough, roll out to thickness of inch, cut with small round cutter, lay them close to- ether on greased baking-tin; bake in good ot oven. Old biscuits can be made fresh by moistening and placing in oven until heated through. Breakfast Biscuit. — Take 1 quart sweet milk, Vi cup melted butter, a little salt, 2 tea¬ spoons Royal Baking Powder, flour enough to make a stiff 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. Et IS ABSOLUTELY PURE THE ROYAL BAKER Emergency Biscuit. — 2 cups flour, y 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, y teaspoon salt,

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