Sandwich Biscuit

Ingredients

• 1 pint flour
• 1/2 teaspoon salt
• 1 teaspoon Royal Baking Powder
• 1 heaping tablespoon butter

Method

1. 1

   Sift together flour, salt, and powder.

2. 2

   Rub in butter.

3. 3

   Mix to a soft dough with milk.

4. 4

   Roll out 0.5 inch thick.

5. 5

   Cut into rounds.

6. 6

   On half of the rounds spread a little soft butter, add a thick layer of finely chopped and seasoned cold meat; cover with remaining rounds and press together.

7. 7

   Brush tops with milk, place 1 inch apart on greased pans, and bake in hot oven.

Nutrition per serving

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 8. The excerpt below is the record exactly as published.

1 teaspoon Royal Baking Powder; mix and sift ; rub in 1 tablespoon butter. Mix to a thick batter with milk, drop by small spoonfuls on greased pans, and bake in quick oven. Egg Biscuit. — Mix and sift well together 1 pint flour, y teaspoon salt, 1 teaspoon sugar, 1 teaspoon Royal Baking Powder. Beat 1 egg, add y cup milk, stir into dry mixture, adding more milk if necessary to mix to soft dough. Turn out on board, knead for a moment, cut into circles, place 1 inch apart on greased pans. Brush with little beaten egg, and bake in very hot oven. Sandwich Biscuit. — Sift together 1 pint flour, y teaspoon salt, 1 teaspoon Royal Bak¬ ing Powder. Rub in 1 heaping tablespoon but¬ ter. Mix to a soft dough with milk. Roll out % inch thick. Cut into rounds. On V2 of the rounds spread a little soft butter, add a thick layer of finely chopped and seasoned cold meat ; cover with remaining rounds and press together. Brush tops with milk, place 1 inch apart on greased pans, and bake in hot oven. Nut Biscuit. — Sift together 2 cups flour, y2 teaspoon salt, 1 heaping teaspoon Royal Bak¬ ing Powder. Rub in 1 heaping tablespoon butter

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