Tea Biscuit

Ingredients

• 2 cups flour
• 3 teaspoons baking powder
• 1% teaspoon salt
• 1 tablespoon butter or lard
• %4 cup sweet milk or water

Method

1. 1

   If lard is used, add more salt.

2. 2

   Sift flour, baking powder and salt together.

3. 3

   Rub in lard with the tips of fingers.

4. 4

   Pour in the milk slowly, cutting, not stirring, with a knife.

5. 5

   When all is moist, turn on a floured board and knead for a minute with the hands.

6. 6

   Pat and roll lightly about three-quarters of an inch thick.

7. 7

   Cut and bake from 12 to 15 minutes in a hot oven.

Nutrition per serving

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 19. The excerpt below is the record exactly as published.

ten Biscuit.—1 pint flour; 1 tablespoon lard; 1 pinch soda; 1 teaspoon salt; 2 tablespoons sweet milk, cream or cold water. Sift flour, salt and soda together. Add milk or water enough to make a stiff dough. Beat until dough is full of blisters. Bake in a moderate oven. Baking Powder Biscuits.—% quart flour; 2 teaspoons baking powder; 1 tablespoon lard; 1 cup milk; % cup water or more; salt. Sift flour, salt and baking powder together. Rub lard in a part of flour; after well blended, make a hole in the middle and pour in milk; work in rest of flour, adding water as needed to make a dough soft enough to knead well. Roll and cut out biscuits. Warm pan before putting in biscuits. Cook in quick oven. Tea Biseuit—2 cups flour; 3 teaspoons baking powder; 1% tea- spoon salt; 1 tablespoon butter or lard; %4 cup sweet milk or water. If lard is used, add more salt. Sift flour, baking powder and salt together. Rub in lard with the tips of fingers. Pour in the milk slowly, cutting, not stirring, with a knife. When all is moist, turn on a floured board and knead for a minute with the hands. Pat and roll lightly about three-quarters of an inch thick. Cut and bake from 12 to 15 minutes in a hot oven. Buttermilk Biseuits.—1 pint flour; 144 teaspoon soda; 2 level tea- spoons Royal baking powder; % teaspoon salt; 1% tablespoons lard; buttermilk. Sift flour, salt, soda and baking powder together. Work in lard. Add buttermilk enough to make a soft dough. Roll out, cut, and bake in a hot oven. Stale Bread Muffins.—2 or 3 cold biscuits; 1 cup meal; 1 egg; water; % cup buttermilk; 1% teaspoon soda: salt. Crumble up biscuits, cover with enough water to soften, let stand until soft. Mix in the other ingredients to make batter. Do not make it too thin. Put batter in hot greased pans, cook in quick oven. This will make six muffins. Corn Meal Muffins. teaspoon of lard. Scald the meal slightly, add the well-beaten eggs, butter and large pinch of salt. Stir together, then with cold water, and add one-half teaspoon baking powder at the last. Pour into hot, well-greased muffin rings, and bake. 1 coffee cup of meal, lightly filled; 2 eges; Cheap Corn Meal Muffins—1 pint meal; 1 egg; 1 teaspoon lard; salt; % cup milk, if you have it. BREADS. 37 Mix meal with water and milk until smooth, beat in egg, add melted lard, beat well. Do not have the batter too thin. Bake in hot, well-greased gem pans. A little cold left-over rice may be added to muffins. Flour Muffins.—Two eggs, beaten very light; salt to taste; 1 pint fresh sweet milk; a little more than a pint of flour; tablespoon of lard. Bake in oven hot enough for biscuit. Luncheon Muffins.—1 pint flour; % pint milk; 2 teaspoons baking powder; % teaspoon salt;

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