Ryzon Baltimore Biscuits

Ingredients

• 4 level teaspoonfuls Ryzon
• 2 level cupfuls (}4 pound) flour
• }4 level teaspoonful salt
• }4 level teaspoonful sugar
• 2 tablespoonfuls (i ounce) shortening
• I cupful {}4 pint) or less of milk

Method

1. 1

   Sift flour, salt, sugar and Ryzon twice.

2. 2

   Cut in shortening; then add milk gradually, mixing with a knife.

3. 3

   The dough should be as soft as can be handled without sticking.

4. 4

   Toss onto a lightly floured baking board, pat or roll very lightly until half or three-fourths of an inch thick and cut quickly with a floured cutter.

5. 5

   Lay on greased baking tins, and bake in a hot oven from twelve to fifteen minutes.

Nutrition per serving

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 12. The excerpt below is the record exactly as published.

RYZON BALTIMORE BISCUITS 4 level teaspoonfuls Ryzon. 2 level cupfuls (}4 pound) flour. }4 level teaspoonful salt. }4 level teaspoonful sugar. 2 tablespoonfuls (i ounce) shortening. I cupful {}4 pint) or less of milk

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