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Classic
Cook Books
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page 224
LIGHT BISCUIT. No. 1.
Take a piece of bread dough that will make about as many biscuits as you wish;
lay it out rather flat in a bowl; break into it two eggs; half a cup of sugar,
half a cup of butter; mix this thoroughly with enough flour to keep it from
sticking to the hands and board. Knead it well for about fifteen or twenty
minutes, make into small biscuits, place in a greased pan, and let them rise
until about even with the top of the pan. Bake in a quick oven for about half an
hour.
These can be made in the form of rolls, which some prefer.
LIGHT BISCUIT. No. 2.
When you bake take a pint of sponge, one tablespoonful of melted butter, one
tablespoonful of sugar, the white of one egg beaten to a foam. Let rise until
light, mold into biscuits, and when light bake.
GRAHAM BISCUITS, WITH YEAST.
Take one pint of water or milk, one large tablespoonful of butter, two
tablespoonfuls of sugar, a half cup of yeast, and a pinch of salt; take enough
wheat flour to use up the water, making it the consistency of batter-cakes; add
the rest of the ingredients and as much Graham flour as can be stirred in with a
spoon; set it away till morning; in the morning, grease a pan, flour your hands,
take a lump of dough the size of an egg, roll it lightly between the palms of
your hands, let them rise twenty minutes, and bake in a tolerably hot oven.
EGG BISCUIT.
Sift together a quart of dry flour and three heaping teaspoonfuls of
baking-powder. Rub into this thoroughly a piece of butter the size of an egg;
add two well-beaten eggs, a tablespoonful of sugar, a teaspoonful of salt. Mix
all together quickly into a soft dough, with one cup of milk, or more if needed.
Roll out nearly half of an inch thick. Cut into biscuits, and bake immediately
in a quick oven from fifteen to twenty minutes.
PARKER HOUSE ROLLS.
One pint of milk, boiled and cooled; a piece of butter the size of an egg;
one-half cupful of fresh yeast; one tablespoonful of sugar, one pinch of salt,
and two quarts of sifted flour.
Melt the butter in the warm milk, then add the sugar, salt and flour, and let it
rise over night. Mix rather soft. In the morning, add to this half of a tea-
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