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Classic
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page 129
and water, to a soft dough, roll out on the floured biscuit board, cut with the
biscuit cutter, and bake quickly. Add a little salt.
A NICE WAY TO MAKE YEAST POWDER BISCUIT
Take a quart of flour--which is about the quantity required by an ordinary
family of six persons; sift one pint of the flour in a tin basin, and sift into
it two heaping spoonfuls of yeast or baking powder. Add to the flour a
tablespoonful of lard; put this also in the basin and make, with a little salt,
a nice batter; beat the flour, lard and water very briskly until it is light.
Take down your biscuit board and sift on it the other pint of flour, make a hole
in the flour, and pour in your batter, gently stirring it until it is a soft
dough; keep it as soft as possible, roll it out, cut it with the biscuit cutter,
and bake quickly. These biscuits never have that screwed or drawn-up look that
most biscuits made with yeast powder have.
SPONGE BISCUIT WITH YEAST
Stir half a teacup of melted butter, a teaspoonful of salt and a cup of good
yeast, into a pint of lukewarm water; then add flour to make a stiff batter. Set
this to rise; when light drop this mixture onto flat buttered tins; drop them
several inches apart so as to leave room for them to rise. Let them stay in a
warm place fifteen minutes, before being put in the oven to bake. Bake them
quickly to a light brown color; they will take about six or eight hours to
lighten, though the time depends always on the yeast, and the coldness or warmth
of the weather.
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