Soda Biscuit
From Virginia Cookery-book, 1884
Serves 12
The quicker the process, the more likely to be successful.
Presented as published in 1884. 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
- One quart of flour
- one table-spoonful of butter and lard mixed
- one teaspoonful of salt
- one quarter teaspoonful of soda
- enough buttermilk or sour milk to make the dough just stiff enough to be handled (half a pint is about what will be needed)
Method
Sift the soda with the flour and rub in the shortening before adding buttermilk.
Mix quickly and bake immediately after rolling out to less than half an inch thick.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 13. The excerpt below is the record exactly as published.
soda biscuits may be rendered palatable. The first rule to be observed is to use the baking pow- der sparingly, A teaspoonful, in conjunction with some acid, is enough to lighten a gallon of good flour, instead of a quart, as ordinary cooks imagine. Soda Biscuit. One quart of flour, one table-spoonful of butter and lard mixed, one teaspoonful of salt, one quarter teaspoonful of soda ; enough buttermilk or sour milk to make the dough just stiff enough to be handled (half a pint is about what will be needed)
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