Sour Milk Biscuit

Ingredients

• half a spoonful of butter
• one quart of flour
• one quart of sour milk
• one teaspoonful of saleratus
• one teaspoonful of salt (if using lard)

Method

1. 1

   Rub butter or lard into flour, wet with sour milk mixed with dissolved saleratus.

2. 2

   Add more flour to make a stiff dough, roll out to an inch thick, cut with a biscuit cutter, and bake in a quick oven.

As published

This recipe was extracted from Ransom's family receipt book, 1885 (1885) by D. Ransom, Son & Co, page 14. The excerpt below is the record exactly as published.

half a spoonful of butter or lard into one quart of flour, and wet it. with one quart of sour milk, into which you have previously stirred ©ne teaspoonful of saleratus, which had been dis¬ solved in a little hot water. Use as much more flour as you find necessary to make the dough stiff enough to roll out. Roll on the board about an inch thick and cut with a biscuit cutter. Bake in a quick oven. If you use lard for shortening, add one teaspoonful of salt. ip RIDIJI.E CAKES.-5wr Milk or Buttermilk Cakes.— Two coffee cups of sour milk or buttermilk, one teaspoonful of saleratus

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