Water Biscuits

Ingredients

• two quarts of water
• sixteen pounds of flour
• one-half ounce of yeast
• one-half pound of shortening
• two and one-half ounces of salt
• one ounce of soda

Method

1. 1

   Mix water, flour, and yeast stiff and let stand overnight.

2. 2

   In the morning, add shortening, salt, and soda.

3. 3

   Mix well and let rest for one or two hours.

4. 4

   Bake smooth, pass through rollers, cut out, dock well, and bake on dry pans in good heat.

Nutrition per serving

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 46. The excerpt below is the record exactly as published.

Water Biscuits. CRACKERS. Two quarts of water, luckewarm; 16 pounds of flour, one-half ounce of yeast; mix stiff and let stand over night. In the morning add one- half pound of shortening, two and one-half ounces r.f salt, one ounce of soda. Mix very good and let rest for one or two hours. Bake smooth, pass through rollers, cut out , dock well with fork or docker and bake on dry pans in good hect. Butter Biscuits. ENGLISH. Rub one and one-fourth pounds of butter in six pounds of flour, fine ; add one-half ounce of salt, one quart of milk or water, make smooth dough, let rest a wile, break well, roll out one-fourth inch thick, dock well, cut out round, bake in medium heat. *J umhles FOR MACHINE One hundred and fifteen pounds of flour

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