Ryzon Biscuits

Ingredients

• 2 level cupfuls {yi pound) flour.
• 4 level teaspoonfuls Ryzon.
• 1 level teaspoonful salt.
• 2 tablespoonfuls (i ounce) butter or i tablespoonful butter and i tablespoonful lard,
• ^cupful {i}4 gills) to I cupful milk.

Method

1. 1

   Mix flour, Ryzon, and salt and sift into a basin; add butter or lard, and chop with a sharp knife until mealy.

2. 2

   Add milk gradually until mixture is soft and spongy.

3. 3

   Turn onto a slightly floured baking board and roll lightly until of a uniform thickness, about one-half inch.

4. 4

   Cut with a floured biscuit cutter, place on a greased tin and bake for twelve to fifteen minutes in a quick oven.

Nutrition per serving

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 10. The excerpt below is the record exactly as published.

RYZON BISCUITS—Master Recipe By Maria W. Hiiitard, Wellesley Hills, Mass. RYZON BISCUITS Master Recipe RYZON BISCUITS 2 level cupfuls {yi pound) flour. 4 level teaspoonfuls Ryzon. 1 level teaspoonful salt. 2 tablespoonfuls (i ounce) butter or i tablespoonful butter and i tablespoon- ful lard, ^cupful {i}4 gills) to I cupful milk.

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