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Classic
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page 223
bake when needed. If these directions are followed rightly, you will find it
makes no difference with their lightness and goodness, and you can always be
sure of warm raised biscuits for breakfast in one hour's time.
Stale rolls may be made light and flakey by dipping for a moment in cold water,
and placing immediately in a very hot oven to be made crisp and hot.
SODA BISCUIT.
One quart of sifted flour, one teaspoonful of soda, two teaspoonfuls of cream
tartar, one teaspoonful of salt; mix thoroughly, and rub in two tablespoonfuls
of butter, and wet with one pint of sweet milk. Bake in a quick oven.
BAKING-POWDER BISCUIT.
Two pints of flour, butter the size of an egg, three heaping teaspoonfuls of
baking-powder, and one teaspoonful of salt; make a soft dough of sweet milk or
water, knead as little as possible, cut out with the usual biscuit-cutter and
bake in rather a quick oven.
SOUR MILK BISCUIT.
Rub into a quart of sifted flour a piece of butter the size of an egg, one
teaspoonful of salt; stir into this a pint of sour milk, dissolve one
teaspoonful of soda, and stir into the milk just as you add it to the flour;
knead it up quickly, roll it out nearly half an inch thick, and cut out with a
biscuit-cutter; bake immediately in a quick oven.
Very nice biscuit may be made with sour cream without the butter by the same
process.
RAISED BISCUIT.
Sift two quarts of flour in a mixing-pan, make a hole in the middle of the
flour, pour into this one pint of warm water or new milk, one teaspoonful of
salt, half a cup of melted lard or butter, stir in a little flour, then add half
a cupful of yeast, after which stir in as much flour as you can conveniently
with your hand, let it rise over night; in the morning add nearly a teaspoonful
of soda, and more flour as is needed to make a rather soft dough; then mold
fifteen to twenty minutes, the longer the better; let it rise until light again
roll this out about half an inch thick, and cut out with a biscuit-cutter, or
make it into little balls with your hands; cover and set in a warm place to
rise. When light, bake a light brown in a moderate oven. Rub a little warm
butter or sweet lard on the sides of the biscuits when you place them on the
tins, to prevent their sticking together when baked.
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