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RAISED
BISCUITS
 BASIC
RAISED BISCUIT |
| GRAHAM
BISCUITS, WITH YEAST |
| PARKER
HOUSE ROLLS, WITH YEAST |
| GRAFTON
MILK BISCUITS |
| FRENCH
ROLLS |
| POTATO
BISCUIT |
| SALLY
LUNN, WITH YEAST |
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BASIC
RAISED BISCUIT
Sift two quarts of flour in
a mixing-pan, make a hole in the middle of the flour, pour into this one
pint of warm water or new milk, one teaspoon of salt, half a cup of melted
lard or butter, stir in a little flour, then add half a cup of yeast, after
which stir in as much flour as you can conveniently with your hand, let
it rise over night; in the morning add nearly a teaspoon of soda, and more
flour as is needed to make a rather soft dough; then mold fifteen to twenty
minutes, the longer the better; let it rise until light again, roll this
out about half an inch thick and cut out with a biscuit-cutter, or make
it into little balls with your hands; cover and set in a warm place to
rise. When light, bake a light brown in a moderate oven.
TIP: Rub a little
warm butter or sweet lard on the sides of the biscuits when you place them
on the tins, to prevent their sticking together when baked.
GRAHAM
BISCUITS, WITH YEAST
Take one pint of water or milk,
one large tablespoon of butter, two tablespoons of sugar, a half cup of
yeast and a pinch of salt; take enough wheat flour to use up the water,
making it the consistency of batter-cakes; add the rest of the ingredients
and as much Graham flour as can be stirred in with a spoon; set it away
till morning; in the morning grease a pan, flour your hands, take a lump
of dough the size of an egg, roll it lightly between the palms of your
hands, let them rise twenty minutes, and bake in a tolerably hot oven.
PARKER
HOUSE ROLLS, WITH YEAST
One pint of milk, boiled and
cooled, a piece of butter the size of an egg, one-half cup of fresh yeast,
one tablespoon of sugar, one pinch of salt, and two quarts of sifted flour.
Melt the butter in the warm
milk, then add the sugar, salt and flour, and let it rise over night. Mix
rather soft. In the morning, add to this half of a teaspoon of soda dissolved
in a spoon of water. Mix in enough flour to make the same stiffness as
any biscuit dough; roll out not more than a quarter of an inch thick. Cut
with a large round cutter; spread soft butter over the tops and fold one-half
over the other by doubling it. Place them apart a little so that there
will be room to rise. Cover and place them on warm place for fifteen or
twenty minutes before baking. Bake in rather a quick oven.
GRAFTON
MILK BISCUITS
Boil and mash two white potatoes;
add two teaspoons of brown sugar; pour boiling water over these, enough
to soften them. When tepid, add one small teacup of yeast; when light,
warm three ounces of butter in one pint of milk, a little salt, a third
of a teaspoon of soda and flour enough to make stiff sponge; when risen,
work it on the board, put it back in the tray to rise again; when risen,
roll into cakes and let them stand half an hour. Bake in a quick oven.
These biscuits are delicious.
FRENCH
ROLLS
Three cups of sweet milk, one
cup of butter and lard, mixed in equal proportions, one-half cup of good
yeast, or half a cake of compressed yeast, and a teaspoon of salt. Add
flour enough to make a stiff dough. Let it rise over night; in the morning,
add two well-beaten eggs; knead thoroughly and let it rise again. With
the hands, make it into balls as large as an egg; then roll between the
hands to make long rolls (about three inches). Place close together in
even rows on well-buttered pans. Cover and let them rise again, then bake
in a quick oven to a delicate brown.
POTATO
BISCUIT
Boil six good-sized potatoes
with their jackets on; take them out with a skimmer, drain and squeeze
with a towel to ensure being dry; then remove the skin, mash them perfectly
free from lumps, add a tablespoon of butter, one egg and a pint of sweet
milk. When cool, beat in half a cup of yeast. Put in just enough flour
to make a stiff dough. When this rises, make into small cakes. Let them
rise the same as biscuit and bake a delicate brown.
NOTE: This dough is
very fine dropped into meat soups for pot-pie.
SALLY
LUNN, WITH YEAST
Warm one-half cup of butter
in a pint of milk; add a teaspoon of salt, a tablespoon of sugar, and seven
cups of sifted flour; beat thoroughly and when the mixture is blood warm,
add four beaten eggs and last of all, half a cup of good lively yeast.
Beat hard until the batter breaks in blisters. Set it to rise over night.
In the morning, dissolve half a teaspoon of soda, stir it into the batter
and turn it into a well-buttered, shallow dish to rise again about fifteen
or twenty minutes. Bake about fifteen to twenty minutes.
The cake should be torn
apart, not cut; cutting with a knife makes warm bread heavy. Bake a light
brown. This cake is frequently seen on Southern tables. |
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