1052.— SWEET BISCUITS.
Take four pounds of flour, one pound of but-
ter or lard, twelve ounces of sugar, six eggs,
flavor of vanilla or lemon, two and one-half
ounces of baking powder, about one and one-
half pints of milk.
Mix like for cakes, and make in a dough like
for other tea biscuits. Mold in round pieces
like for rolls; set together so they touch lightly
in baking; wash with a light egg-wash and
bake in a good heat.
1053.— PLYMOUTH EOCK BISCUITS.
Take mixture No. 1052. EoU out half an
inch thick and cut with oval crimped cutter;
set on pans single, wash with egg and put a
strip of cut citron in the centre. Bake in
medium hot oven.
1054.— CUEEANT BISCUIT.
3 lbs. flour, 2% ozs. baking powder, 10 ozs.
sugar, 10 ozs. butter, a scant quart of milk, a
little salt, 3 eggs, 12 ozs. currants, flavor mace
and lemon.
Cream butter, sugar and eggs, sift flour and
baking powder, and mix into a soft dough;
roll out and cut in large biscuits. Wash and
bake as usual.
To these sweet mixtures seeds of caraway or
anise may be added; also raisins or chopped
almonds, and a variety of biscuits can be made
in this manner, and given the appropriate
names.
Left-over biscuits, without fruit, may be
toasted like zwieback, and served as TOASTED
TEA BUSK or zwieback.
The same mixtures can be made a little firmer
with more flour, and molded in oval or finger
shapes, set on pans single, washed and baked
plain, or with a sprinkling of sugar on top of
each biscuit; or molded round, and then made
in shape of the pocket-book roll, etc., etc.
1055.— SOUTHERN BEATEN BISCUITS.
Beaten Biscuits are made in many Southern
families, and also in hotels. They are not well
known in the Northern States, and are, in fact,
more like a cracker than like a. biscuit. The
Maryland or Virginia biscuit is made of water
and looks like the well-known water-cracker,
and is made of the same size. The other
Beaten Biscuit is made with milk and of a
smaller size. Both require a firm dough. The
dough is beaten and folded over till it blisters.
A large heavy club or a big rolling pin is gen-
erally used for this purpose. Where larger
quantities are made, rollers are used like in
cracker bakeries.
1056.— MAEYLAND BEATEN BISCUIT.
Take one pound of old dough left over from
baking, and thin this up with one pint of water,
add one teaspoonful of salt and four ounces of
butter or lard.
Mix this all together with more flour into a
firm dough. Beat with pin till smooth. Form
in long roll and break in pieces, mold round
and let rest on the table, well-covered with a
moist cloth, to recover; flatten each biscuit and
PAUL RICHARDS' BOOK OF BRSADS, CAKES, PASTRIES, ICES AND SWEETMEATS.
123
set on pans, and let rest again ; then press each one side of the meal, add the boiling water and
one down in the center, prick with the fork a mix with about half of the meal, and add the
couple of times and bake in a hot oven.
1057.— SOUTHERN BEATEN BISCUIT.
salt and lard; let cool a little, then add the
milk and eggs; mix well together and, last, add
the baking powder. (If sour milk is used,
Take two pounds of flour, two ounces of lard, leave out the baking powder, and add three
a little salt✪ Southern Beaten Biscuit, and mix with milk to a medium small teaspoonfula of soda.)
firm dough. Beat this dough till it blisters ; let F'iH the batter, which should be very thin,
rest well covered. Boll out to one-third of an into well-greased pie-tins, and bake as directed,
inch thick; let rest and recover. Cut with a To eat, cut in slices, split each slice and
small cutter not more than two inches in spread with fresh butter, and you will have a
diameter, put on pans, prick, and bake in corn bread fit for a king,
medium heat.
The dough should be kept moist during the
rest, to prevent drying out; this gives the bis-
cuits a nice color in baking. Very little flour
should be used for dusting.
Page 147 · 1 recipe record on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1052.— SWEET BISCUITS. Take four pounds of flour, one pound of butter or lard, twelve ounces of sugar, six eggs, flavor of vanilla or lemon, two and one-half ounces of baking powder, about one and onehalf pints of milk.
Mix like for cakes, and make in a dough like for other tea biscuits. Mold in round pieces like for rolls; set together so they touch lightly in baking; wash with a light egg-wash and bake in a good heat.
1053.— PLYMOUTH ROCK BISCUITS. Take mixture No. 1052. EoU out half an inch thick and cut with oval crimped cutter; set on pans single, wash with egg and put a strip of cut citron in the centre. Bake in medium hot oven.
1054.— CURRANT BISCUIT.
3 lbs. flour, 2% ozs. baking powder, 10 ozs.
sugar, 10 ozs. butter, a scant quart of milk, a
little salt, 3 eggs, 12 ozs. currants, flavor mace
and lemon.
Cream butter, sugar and eggs, sift flour and baking powder, and mix into a soft dough; roll out and cut in large biscuits. Wash and bake as usual.
To these sweet mixtures seeds of caraway or anise may be added; also raisins or chopped almonds, and a variety of biscuits can be made in this manner, and given the appropriate names.
Left-over biscuits, without fruit, may be toasted like zwieback, and served as TOASTED TEA BUSK or zwieback.
The same mixtures can be made a little firmer with more flour, and molded in oval or finger shapes, set on pans single, washed and baked plain, or with a sprinkling of sugar on top of each biscuit; or molded round, and then made in shape of the pocket-book roll, etc., etc.
1055.— SOUTHERN BEATEN BISCUITS.
Beaten Biscuits are made in many Southern families, and also in hotels. They are not well known in the Northern States, and are, in fact, more like a cracker than like a. biscuit. The Maryland or Virginia biscuit is made of water and looks like the well-known water-cracker, and is made of the same size. The other Beaten Biscuit is made with milk and of a smaller size. Both require a firm dough. The dough is beaten and folded over till it blisters. A large heavy club or a big rolling pin is generally used for this purpose. Where larger quantities are made, rollers are used like in cracker bakeries.
1056.— MAEYLAND BEATEN BISCUIT.
Take one pound of old dough left over from baking, and thin this up with one pint of water, add one teaspoonful of salt and four ounces of butter or lard.
Mix this all together with more flour into a firm dough. Beat with pin till smooth. Form in long roll and break in pieces, mold round and let rest on the table, well-covered with a moist cloth, to recover; flatten each biscuit and
set on pans, and let rest again ; then press each one side of the meal, add the boiling water and one down in the center, prick with the fork a mix with about half of the meal, and add the
couple of times and bake in a hot oven. 1057.— SOUTHERN BEATEN BISCUIT.
salt and lard; let cool a little, then add the milk and eggs; mix well together and, last, add the baking powder. (If sour milk is used,
Take two pounds of flour, two ounces of lard, leave out the baking powder, and add three a little salt, and mix with milk to a medium small teaspoonfula of soda.) firm dough. Beat this dough till it blisters ; let F'iH the batter, which should be very thin, rest well covered. Boll out to one-third of an into well-greased pie-tins, and bake as directed, inch thick; let rest and recover. Cut with a To eat, cut in slices, split each slice and small cutter not more than two inches in spread with fresh butter, and you will have a diameter, put on pans, prick, and bake in corn bread fit for a king, medium heat.
The dough should be kept moist during the rest, to prevent drying out; this gives the biscuits a nice color in baking. Very little flour should be used for dusting.
Records on this page
Southern Beaten Biscuit