Tea Biscuit

Ingredients

• 2 cups flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 tablespoon lard
• Milk or water to make soft dough

Method

1. 1

   Mix the dry ingredients in a bowl; rub in the lard with the tips of the fingers; add milk to make a dough just stiff enough to roll out.

2. 2

   Roll one half inch thick; cut with a round cutter and bake in greased tins.

Nutrition per serving

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 104. The excerpt below is the record exactly as published.

tea biscuits. Bake in a quick oven. TEA BISCUIT 2 cups flour Vz teaspoon salt 2 teaspoons baking powder 1 tabicspoon lard Milk or water to make soft dough Mix the dry ingredients in a bowl; rub in the lard with the tips of the fingers; add milk to make a dough just stiff enough to roll out. Roll one half inch thick; cut with a roimd cutter and bake in greased tins. TEA ROLLS 1 cake compressed yeast 1 tablespoon sugar Va cup milk, scalded and cooled 3 cups sifted flour 1/2 cup lukewarm water 2 tablespoons melted lard Yz teaspoon salt Dissolve the yeast and sugar in the lukewarm liquid. Add lard (or butter) and half of the flour; beat until smooth; add rest of flour, or enough to make a moderately firm dough, and the salt. Knead thoroughly; roll out and shape as Parker-House rolls. Place in well-greased, shallow baking pans; cover and set to rise in a warm place, free from draft, for about two hours. When light, bake in a hot oven ten minutes. 272 FL^igli^^ono^ur BREAD, HOT-CAKES, ETC> LUNCH ROLLS 1 cake compressed yeast 4 cups sifted flour V/4 cups milk, scalded and cooled 1 egg 1 tablespoon sugar 2 level tablespoons lard 1 teaspoon salt Dissolve the yeast and sugar in the lukewarm milk; add lard (or butter) and two cups of flour. Beat thoroughly; then add egg well beaten, balance of flour gradually, and salt. When all of the flour is added, or enough to make a moderately soft dough, turn on board and knead lightly and thoroughly, using as little flour ia the kneading as possible, keeping dough soft. Place in well-greased bowl. Cover and set aside in a warm place, free from draft, to rise about two hours. When light, form into small bis- cuits, the size of a walnut. Place one inch apart, in shallow pans, well greased. Let rise until double in bulk — about half an hour. Brush with egg and milk, and bake ten minutes in hot oven. PARKER-HOUSE ROLLS 1 cake compressed yeast 4 tablespoons melted lard or butter 1 pint milk, scalded and cooled 3 pints sifted flour 2 level tablespoons sugar 1 level teaspoon salt Dissolve the yeast and sugar in the lukewarm milk; add lard or butter and half the flour. Beat until perfectly smooth; cover and let rise in a warm place one hour, or until light. Then add remainder of flour, or enough to make a dough, and the salt. Knead well; place in greased bowl; cover and let rise in a warm place for about one and a half hours, or until double in bulk. Roll out one fourth inch thick; brush over lightly with butter; cut with two-inch biscuit-cutter; crease through center heavily with dull edge of knife, and fold over in pocket-book shape. Place in well-greased, shallow pans, one inch apart. Cover and let rise until light — about three quarters of an hour. Bake ten minutes in hot oven. DINNER ROLLS 1 cake compressed yeast White of 1 egg 1 cup milk, scalded and cooled 3 cups sifted flour 1 level tablespoon sugar 2 level tablespoons lard or butter 1/2 teaspoon salt

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