Tea Biscuits

Ingredients

• 2 cups flour
• 2 to 4 tablespoons shortening
• 4 level teaspoons Blue Ribbon baking powder
• 3 teaspoon salt
• Milk to make soft dough, from 2? to 1 cup, according to the flour used.

Method

1. 1

   Sift flour, baking powder, and salt in a mixing bowl.

2. 2

   Add shortening, and cut into flour with two knives.

3. 3

   Add milk by degrees.

4. 4

   Turn out on lightly-floured board; roll quickly about an inch thick, and cut with a floured cutter.

5. 5

   Bake in a hot oven for 12 to 15 minutes.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 40. The excerpt below is the record exactly as published.

teaspoons salt, 6 tablespoons shortening, 6 cups sifted flour, } teaspoon Pure Gold lemon extract, and j teaspoon Pure Gold nutmeg. To the lukewarm milk add the yeast, $ cup sugar, and melted shortening. Beat in 3 of the flour very thoroughly, cover, and allow to rise in warm place to double its bulk. Then add the salt, the remainder of the sugar, the extract, spices, and flour enough to make a dough. Cover, let rise till very light, cut down, let rise again until very light. Roll 14 inches thick. Cut with 3 inch cutter. Place in pans, letting them almost touch. Let rise once more until very light. Bake 20 minutes in a hot oven. Glaze with 1 tablespoon milk, and 3 tablespoons sugar, if desired. Handy Buns—2 heaping tablespoons butter, 2 heaping table- spoons flour. Mix well, then add 2 cups boiling water, stir and let cool. Add 2 teaspoons salt, 2 beaten eggs, 1 cup sugar, 1 yeast cake dissolved in half cup of water. Thicken with flour, beating and kneading stiff. Flour Mixtures 67 Let rise in a cool place in a crock 48 hours at least, pushing dough down every 24 hours. Make into buns size of an egg; let buns rise 12 hours; bake 20 minutes. Put in patty pans, or gem tins to bake. Dough is good for 5 or 6 days. FLOUR MIXTURES Flour mixtures are made up of varying proportions of flour and liquid, and are classified according to consistency of the mixture. I. (a) Pour Batter—1 cup liquid to 1 cup flour. (Popovers, griddle cakes.) (b) Drop Batter—1 cup liquid to 2 cups flour. (Muffins, drop cookies.) (c) A Cake Mixture is between the two batters. (d) Soft Dough—1 cup liquid to 3 cups flour. (Bread, biscuits. ) (e) Stiff Dough—1 cup liquid to 4 cups flour. (Pastry, cookies.) Il. METHOD OF MIXING: 1. Pastry—Cut fat into flour and other dry ingredients, and add liquid carefully. 2. Butter Cake—Cream fat with the sugar, and add liquid and dry ingredients alternately. 3. Muffin Mixture—Mix dry ingredients, add liquid, then melted fat. 4. Sponge Cakes—Beat eggs until light and fold in the dry ingredients. III. RULES FOR USE OF LEAVENING AGENTS: 1. Use 2 teaspoons of Blue Ribbon baking powder to leaven one cup flour. Lessen this amount 4 teaspoon for every egg used after the first. 2. Use 4 teaspoon baking soda to 1 cup sour milk. 3. Use 4 teaspoon baking soda to 1 cup molasses. If milk or molasses are very acid, use in addition, 1 tea- spoon baking powder to each cup flour. 4. Use 1 teaspoon Pure Gold cream of tartar with 3 tea- spoon soda to 1.cup flour. 5. More leavening is needed if coarse flours are used. 68 Blue Ribbon Cook Book BISCUITS Tea Biscuits—2 cups flour, 2 to 4 2 tablespoons shortening, 4 level teaspoons we A Blue Ribbon baking powder, 3 teaspoon =a —S—tstssaalt. Miilk to make soft dough, from 2? to 1 cup, according to the flour used. Sift flour, Blue Ribbon baking powder and salt in a mixing bowl. Add shortening, and cut into flour with two knives. Add milk by degrees. Turn out on lightly-floured board; roll quickly about an inch thick, and cut with a floured cutter. Bake in a hot oven 12 to 15 minutes. Cream Biscuits—To 4 cups sifted flour use 8 teaspoons Blue Ribbon baking powder, | teaspoon salt, and rich sweet cream to make a soft dough. Bake in a quick oven. Graham Biscuits—Use 2 cups Graham flour, 2 cups white flour, 4 tablespoons butter, 2 tablespoons brown sugar, 8 teaspoons Blue Ribbon baking powder, 14 teaspoons salt. Make like tea biscuits. Tutti Frutti Biscuits—Mix bits of fruit liberally into the dough of tea biscuits before baking them. Pinwheel Biscuits—Roll tea biscuit dough } inch thick. Keep in rectangular shape. Brush with melted butter, sprinkle with sugar and Pure Gold cinnamon, (j cup sugar to 1 teaspoon cinnamon), and raisins. Roll like jelly roll, cut in 2 inch slices, lay cut side down on greased pan, and bake. Bran Biscuits—1 cup flour, 1 cup bran, 4 teaspoons Blue Ribbon baking powder, ? teaspoon salt, 2 to 4 tablespoons shortening, ? to 1 cup milk. Scones—Use tea biscuit recipe but add 1 beaten egg and 2 more tablespoons shortening. Lessen milk. Roll out, brush with milk, sprinkle with sugar, cut in small, three-cornered pieces. Bake. The addition of } cup currants or seedless raisins is an im- provement. Nut and Date Bread—TYTo biscuit recipe add 1 cup sugar, 1 egg, enough milk to make a stiff batter, 3 cup chopped walnuts, and 1 cup chopped dates. Put in greased bread tin. Bake in a moderate oven. (3 cup Graham flour may be used instead of all white.) Variations: 1. Make a small hole in top of each biscuit before baking, and place in it } teaspoon marmalade or jam. . Sprinkle finely scraped maple sugar on top of each biscuit. . Add 3 cup grated cheese to tea biscuit recipe. . Omit butter in tea biscuit recipe and add } cup Pure Gold peanut butter. 5. To make a sweeter biscuit add 3 cup sugar to the recipe. Y iJ “a = i 5 LA Hm GW bo 69 MUFFINS Muffins—2 cups flour, 2 tablespoons sugar, 4 teaspoons Blue Ribbon baking powder, 4 teaspoon salt, ? to 1 cup milk, 1 egg, beaten; 2 tablespoons melted shortening. Mix dry ingredients. Mix all wet materials in another bowl. Add wet to dry. Add melted shortening last. Bake in hot oven 15 to 20 minutes. Graham Muffins—Use Muffin recipe, but substitute Graham flour for 1 cup white flour. Bran Muffins—1%4 cups bran, 1 cup white flour, 4 teaspoon baking soda, } teaspoon salt, 3} teaspoon Blue Ribbon baking powder, 2 tablespoons melted shortening, } cup molasses or brown sugar, 1 cup sour milk, $ cup seeded raisins. Mix the dry ingredients; add sour milk, mixing well, add melted shortening and floured raisins. Honey Corn Flake Muffins—3 cup corn flakes, ? cup Graham flour, 1 cup white flour, 1 tablespoon shortening, 4 teaspoon salt, 1 egg, 2 tablespoons honey, 3 teaspoons Blue Ribbon baking powder. Mix melted shortening and honey. Add to the egg, well beaten, then add milk. Mix all the dry ingredients thoroughly, and add the liquids to them. Bake in well-greased muffin tins 20 to 25 minutes. Corn Gems—1 cup yellow corn meal, 1 cup flour, } teaspoon salt, 4 level tablespoons butter, 2 eggs, 1 cup cold milk, 4 level teaspoons of Blue Ribbon baking powd

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