Split Biscuit

Ingredients

• one pint of the risen dough
• one scant pint of milk
• two table-spoonfuls of butter
• four of sugar
• one teaspoonful of salt
• two well-beaten eggs
• a generous quart of sifted flour

Method

1. 1

   Mix risen dough with milk, butter, sugar, salt, and eggs.

2. 2

   Add flour and knead well.

3. 3

   Let rise for 6 hours, then roll to 1/4 inch thick.

4. 4

   Cut with a biscuit-cutter, layer with butter, and let rise again for 2 hours.

5. 5

   Bake in a hot oven for 30 minutes.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 420. The excerpt below is the record exactly as published.

Split Biscuit. These are made for tea when bread has been baked in the morning. Take one pint of the risen dough, and add to it one scant pint of milk, two table-spoonfuls of butter, four of sugar, one teaspoonful of salt, and two well-beaten eggs. Mix all the ingredients in a bowl, cutting the dough with a knife. After the mixing, add a generous quart of sifted flour

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