Ryzon Surprise Beaten Biscuits

Ingredients

• 6 level teaspoonfuls Ryzon
• 4 level cupfuls (i pound) flour
• I level teaspoonful salt
• 1 level teaspoonful sugar
• 2 tablespoonfuls (l ounce) butter or lard
• I egg — separated
• lyi cupfuls {yi pint) milk or milk and water

Method

1. 1

   Sift flour, Ryzon, sugar and salt into a basin; add shortening, cut it in with a knife, then rub it in as lightly as possible with the tips of the fingers.

2. 2

   Beat up white of egg to a stiff froth, add milk to it and stir into the dry ingredients.

3. 3

   Mix with a flexible knife, and turn out onto a floured baking board.

4. 4

   Beat with a rolling-pin until the dough blisters, then roll out about three-fourths of an inch thick.

5. 5

   Cut into biscuits, and lay them, not touching each other, on a greased baking pan, brush over the tops with yolk of egg beaten and mixed with one tablespoonful of milk, and bake in a quick oven for fifteen to eighteen minutes.

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 SURPRISE BEATEN BISCUITS 6 level teaspoonfuls Ryzon. 4 level cupfuls (i pound) flour. I level teaspoonful salt. 1 level teaspoonful sugar. 2 tablespoonfuls (l ounce) butter or lard. I egg — separated. lyi cupfuls {yi pint) milk or milk and water

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