Ryzon Buttermilk Biscuit
From Ryzon baking book, 1916
Sufficient for twenty-five biscuits.
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 BUTTERMILK BISCUIT BY MRS. J. B. MAC ENTIRE, ROANOKE, VA. 4 level cupfuls (i pound) flour. 2 level teaspoonfuls Ryzon. ^2 level teaspoonful soda. }4 level teaspoonful salt. 2 level tablespoonfuls (i ounce) shortening
Cook this with the app: pantry check, scaling, and the assistant.