Cream Biscuit

Ingredients

• 2 cups of flour
• % cup of sweet cream
• 2 teaspoons of baking powder
• salt
• a little milk to make soft dough to roll out

Method

1. 1

   Mix ingredients to form a soft dough, roll out, and cut into desired shapes.

Nutrition per serving

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 2. The excerpt below is the record exactly as published.

2 teaspoons of baking powder, milk sufficient to make a thin batter. 3 tablespoons to a medium sized wafllre iron. Be sure and have the iron well greased on both sides and very hot. Eixcellent. RICE GRIDDLE CAKES.— Mrs. W. F. Jones. Beat 2 eggs light, stir in 1 cup of boiled rice, 1 tablespoon sugar, % teaspoon of salt, and 2 cups sour milk. Lastly sift in 1 cup of flour, 1 teaspoon soda and 1 teaspoon yeast powder. If a trifle too stiff, add a little milk; or if too thin, add a little more flour. Use the same pro- portions for other hot cakes, substituting % cup flour in place of rice. GRIDDLE CAKES. — Mrs. Daniel Bradford. 1 pt. of sour milk, 1 pt. of flour, mix and let stand over night. In the morning add % teaspoon of soda and 2 eggs well beaten. Cook on hot griddle. MRS. BARCLAY'S PANCAKES. Use 1 egg for each person, Beat eggs thoroughly. To 5 eggs use 1 tablespoon sugar and a small teaspoon salt. Beat eggs into 1 cup flour, and! thin with milk till right consistency — quite thin. When ready to cook, add not quite a teaspoon of baking powder. Very quick fire. Turn cakes just -when bubbles begin to form. CREAM BISCUIT— Mrs. Daniel Bradford. 2 cups of flour, % cup of sweet cream, 2 teaspoons of baking po-w- der sifted with the flour; salt, a little milk to make soft dough to roll out

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