Baking-Powder Biscuit

Ingredients

• 2 tablespoons lard or butter
• 2 cups flour
• 4 level teaspoons baking-powder
• 1 cup milk
• 1 teaspoon salt

Method

1. 1

   Mix dry ingredients.

2. 2

   Add the lard or butter.

3. 3

   Chop in with knife or rub in with the back of a wooden spoon.

4. 4

   Add milk slowly.

5. 5

   Toss on well-floured board, roll lightly to half inch in thickness, and shape with biscuit-cutter.

6. 6

   Place on buttered pan and bake in hot oven from twelve to fifteen minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 11. The excerpt below is the record exactly as published.

2 tablespoons lard or butter. 2 cups flour. 4 level teaspoons baking-powder. 1 cup milk or enough to 1 teaspoon salt. make a very soft dough. Mix dry ingredients. Add the lard or butter. Chop in with knife or rub in with the back of a wooden spoon. Add milk slowly. Toss on well-floured board, roll lightly to half inch in thickness, and shape with biscuit- cutter. Place on buttered pan and bake in hot oven from twelve to fifteen minutes, according to oven, as some bake much quicker than others. Drop Biscuit. Use the recipe for baking-powder biscuit, making it softer, so that you can drop it from the spoon on but- tered pan. Roly-poly Biscuit. 2 cups flour. 2 tablespoons sugar. 4 teaspoons baking-powder. 2 tablespoons butter. Y2, teaspoon salt. Y^, cup stoned raisins. 3^ teaspoon cinnamon. 2 tablespoons citron. 24 SCIENTIFIC COOKING. Mix same as baking-powder biscuit. Toss on well- floured board, and roll to fourth-inch in thickness. Brush with melted butter and sprinkle with the fruit, sugar and cinnamon. Roll same as jelly roll, and cut into pieces half-inch in thickness. Place on buttered pan and bake in hot oven fifteen minutes, One=egg Muffins. 3 cups flour. 1}^ cup milk. 4 level teaspoons baking-jxjwder. 1 teaspoon salt. 3 tablespoons melted butter. 1 egg, well beaten. Mix dry ingredients. Well sift or stir as you please. Add gradually the milk, then the melted butter, then the egg beaten until quite light. Fill buttered muffin tins and bake in hot oven for fifteen or twenty minutes. This W'ill make one dozen muffins. Rice Muffins. 2 full cups flour. 1 cup milk. 3^ cup cooked rice. 1 egg. 4 teaspoons baking-powder. 2 tablespoons melted butter. }^ teaspoon salt. Mix flour, sugar, salt and baking-powder. Add half milk to rice, other half to dry ingredients and your well- beaten egg. Add rice and melted butter, beat thor- oughly, and bake in well-buttered muffin-tins until a nice brown. Berry Muffins. 2 tablespoons butter (rounding). 2^2 cups flour, 4 level teaspoons baking-powder

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