CREAM BISCUITS FROM 1900
"No biscuit is more delicate and delicious than the cream biscuit, made this way:
2 cupfuls flour
1 teaspoonful granulated sugar
1 teaspoonful baking powder
1/2 teaspoonful salt
1/2 teaspoonful baking soda
2 tablespoonfuls cold water
1/2 cupful sour cream
1/2 cupful sour milk or buttermilk
Mix the granulated sugar, baking powder and salt with the flour and sift.
Dissolve the baking soda in cold water and beat into the sour milk and cream until it stops "purring".
Mix quickly with the dry ingredients using a spoon, and turn on a well-floured board.
Pat with the hand into a cake about one-half inch thick, and cut out with a small cutter, dipping each time in the flour.
Put into the pan without crowding, and bake in a very hot oven (450 degrees F) for 8 or 10 minutes.
If heaping cups of flour were used the dough would be stiffer and easier to handle, but the biscuit would lack the melting creamy delicacy which is their distinguishing characteristic."
Source: Lewiston, Maine - Saturday Journal newspaper,
July 21, 1900
"No biscuit is more delicate and delicious than the cream biscuit, made this way:
2 cupfuls flour
1 teaspoonful granulated sugar
1 teaspoonful baking powder
1/2 teaspoonful salt
1/2 teaspoonful baking soda
2 tablespoonfuls cold water
1/2 cupful sour cream
1/2 cupful sour milk or buttermilk
Mix the granulated sugar, baking powder and salt with the flour and sift.
Dissolve the baking soda in cold water and beat into the sour milk and cream until it stops "purring".
Mix quickly with the dry ingredients using a spoon, and turn on a well-floured board.
Pat with the hand into a cake about one-half inch thick, and cut out with a small cutter, dipping each time in the flour.
Put into the pan without crowding, and bake in a very hot oven (450 degrees F) for 8 or 10 minutes.
If heaping cups of flour were used the dough would be stiffer and easier to handle, but the biscuit would lack the melting creamy delicacy which is their distinguishing characteristic."
Source: Lewiston, Maine - Saturday Journal newspaper,
July 21, 1900
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Assorted
Breads - Assorted
- Parmesan Pepper Pull-Apart Bread (using refrigerated biscuit dough, 1980's)
- English Muffin Dinner Rounds (Betty Crocker, 1980's)
- Easy-Mix Flaky Mazola Biscuits (using oil) (1951)
- Island Prime Popovers with Jalapeno Butter
- Colorado Steakhouse Biscuits
- Hot Breads (using refrigerated biscuit dough, 1960's)
- Homemade Corn Meal Tortillas (Quaker Oats, 1969)
- Ninety-Minute White Bread (Fleishmann's Yeast recipe)
- Irish Soda Bread
- Collection - Recipes for Sweet or Savory Rolls
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute