Soda Biscuits

Ingredients

• 1 quart flour
• 1 pint of buttermilk
• 1 tablespoon lard
• 1/2 teaspoon soda
• 1/2 teaspoon salt

Method

1. 1

   Make into biscuits and bake quickly.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 8. The excerpt below is the record exactly as published.

1 teaspoon salt. THE BLUE GRASS COOK BOOK Have the lard well chilled on ice. Rub the lard into two pints of the flour. Make this into a stiff dough with ice water and a very little milk. Work through a kneader 150 times, gradually adding the other pint of flour, or till the dough is perfectly smooth. Roll out one-half inch thick, cut into bis- cuits, stick with a fork, and bake in a moderate oven till light brown. Serve hot. BEATEN-BISCUIT SUG- GESTIONS The dough can be kept for two days if put in a tightly covered jar and kept on ice or in a cool place. Roll from 150 to 200 times through the kneader. Bake from twenty to twenty-five minutes in a hot oven. If the stove is hot enough to blister them before they are baked, place a bread-pan on the upper grating. Many of the best housekeepers prefer the old way of making the biscuits out by hand to the use of the cutter. BROWN BISCUITS Mrs. John W. Fox 1 quart of new flour, unbolted or Graham flour, S tablespoons lard or butter, 2 BREADS 1 cup of buttermilk with one teaspoon soda, ^ teaspoon salt, 2 teaspoons brown sugar. Make this into soft dough, work little, roll out, and cut into biscuits and bake in a quick oven. CREAM BISCUITS Mrs. Henry C. Buckner Mix 1 quart of floiu", 5 ounces butter, 2 teaspoons of baking-powder and a little salt very lightly together, Add one quart of sweet cream, and work very well for several minutes. Roll out as thick as a silver dollar. Cook in hot oven. Serve hot with honey or preserves. DIXIE BISCUITS Mrs. Charles Ellet CabeU 3 pints of flour, 2 eggs, 1 small cup of yeast, 1 cup of sweet milk, 2 tablespoons lard, 1 teaspoon of salt. THE BLUE GRASS COOK BOOK Mix up the bread at eleven o'clock and let it rise. At four o"'clock roll out and cut into biscuits two sizes, putting the small one on top and let it rise till supper. Bake twenty minutes. FRENCH BISCUIT Mrs. Joseph Holt 4 pints of flour, 4 eggs, 4 teaspoons of sugar, 1 tablespoonful of butter, 1 teacup of yeast, 1 pint of sweet milk. Work it well and let it rise. Work It the second time and roll the dough thin. Cut out the biscuit, lard one side and place one on top of another and let it rise again. SODA BISCUITS 1 quart flour, 1 pint of buttermilk, 1 tablespoon lard

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