Richmond Thin Biscuits

Ingredients

• Flour, well sifted, 1 pint
• Butter, 1 heaping teaspoon
• Eggs, 2
• Salt, 1/2 teaspoon
• Cream, or rich milk.

Method

1. 1

   Rub the butter into the flour.

2. 2

   When the flour feels like fine meal add the well-beaten eggs, and enough cream, or rich milk, to make a dough stiff enough to roll.

3. 3

   Roll out as thin as paper, and cut into circles with a tin cutter, prick each biscuit with a fork, dust with flour and place them in a pan and bake to a light brown.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 2. The excerpt below is the record exactly as published.

Salt, 1/2 teaspoon. Dissolve the yeast-cake in l^ cupful of lukewarm water. Rub together the flour and butter, in a pan. Make a hole in the center of the flour in the pan, and pour into this the milk and the yeast. Also put in the sugar and half a tea- spoon of salt. Stir together, and let it then stand overnight. Next morn- ing knead it thoroughly, and put aside in a warm place. 5 BREADS AROUNDTHE-WORLD COOK BOOK Let it rise till light, then work it over again, and roll out to a thickness of about 1 inch. Cut into circles with a bis- cuit-cutter, and spread the tops with melted butter. Fold over, and place them to rise in the pan in which they are to be baked; being careful not to crowd them. Bake in a quick oven until light-brown on top. WASHINGTON ROLLS Pastry flour, % cup. Sweet milk, i/^ cup. Sugar, 2 tablespoons, Yeast-cake, i/2) Salt, 1/4 teaspoon. Butter, 2 tablespoons, Egg, 1, Grated lemon-rind. Scald the milk, and add the sugar and salt, and let it cool. Add the flour and the yeast-cake, which has been dissolved in 2 tablespoons of lukewarm water. Cover, and let it rise overnight ; and then add 2 tablespoons of melted butter, 1 egg well-beaten, the grated rind of 1 lemon, and flour enough to knead. Let it rise again, and when light, roll out % inch thick, and shape it the same as rolls. Let it rise still another time, and when light, bake in a rather hot oven. BATH BTTNS Sifted flour, 1 pound, Milk, 1 cup. Salt, % teaspoon. Yeast-cake, i^, Eggs, 4, 6 AROUND-THE-WORLD COOK BOOK BREADS Melted butter, 4 ounces, Sugar, Currants, Candied orange-peel. Dissolve the yeast in warm water. Add the salt and milk, and mix it with the fiour to a dough. Knead, and let it stand till light. Work in the beaten eggs, and the butter. Cover, and set aside, till risen a second time. Mold into balls a little larger than an egg, and press into the top of each one some currants and shreds of candied orange-peel. Arrange the buns a half an inch apart on greased pans, and let them stand in a warm place until light. Brush the tops with warm water; sprinkle thickly with granulated sugar, and bake in a moderate oven for about three-quarters of an hour. GEAHAM GEMS Eggs, 3, Milk, lukewarm, 3 cups, Graham flour, 3 cups. Sugar, 1 tablespoon, Melted butter, 1 tablespoon, Salt, 1/2 teaspoon, Baking-powder, 1 heaping teaspoon. SODA BISCUITS Flour, 1 quart. Butter, 2 tablespoons, Water, 2 cups, ' Baking-powder, 2 teaspoons, Salt, % teaspoon. 7 BEEADS AROUND-THE-WORLD COOK BOOK Mix well, handle as little as possible, and cut into biscuits and bake. MINUTE BISCUITS Graham flour, 2 cups, White flour, 2 cups. Butter, or lard, 2 tablespoons, Brown sugar, 1 tablespoon, Milk, 3 cups. Baking-powder, 2 teaspoons, Salt, 1 teaspoon. Chop the shortening into the flour, add the sugar, salt, and milk. Roll out with little handling, and pierce each biscuit with a fork. Then bake. EICHMOND THIN BISCUITS Flour, well sifted, 1 pint. Butter, 1 heaping teaspoon, Eggs, 2, Salt, % teaspoon. Cream, or rich milk.

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