Ryzon Peanut Butter Biscuits

Ingredients

• 4 level teaspoonfuls Ryzon
• 2 level cupfuls {yi pound) flour
• }4 level teaspoonful salt
• I level tablespoonful {yi ounce) sugar
• 1 tablespoonful {}4 ounce) lard or drippings
• 3 tablespoonfuls peanut butter
• 2 eggs
• Milk enough to make a soft dough

Method

1. 1

   Sift the flour, Ryzon, salt, and sugar into a bowl.

2. 2

   Cut in the lard and peanut butter with a knife, or rub them in with tips of the fingers.

3. 3

   Beat eggs and add them with sufficient milk to make a soft dough.

4. 4

   Turn out on a floured baking board, knead lightly, roll out, cut with a cutter, brush over with a little beaten egg, sprinkle with sugar, and bake from twelve to fifteen minutes in a moderate oven.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 11. The excerpt below is the record exactly as published.

RYZON PEANUT BUTTER BISCUITS 4 level teaspoonfuls Ryzon. 2 level cupfuls {yi pound) flour. }4 level teaspoonful salt. I level tablespoonful {yi ounce) sugar. 1 tablespoonful {}4 ounce) lard or drippings. 3 tablespoonfuls peanut butter. 2 eggs. Milk enough to make a soft dough

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