Buttermilk Biscuits
A historical recipe from Cook book of tested receipes, by Ida Lee Cary (1920).
A historical recipe
Cook book of tested receipes, by Ida Lee Cary (1920). Project Gutenberg eBook #68983.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From Cook book of tested receipes, by Ida Lee Cary (1920). Digitised by Project Gutenberg, eBook #68983 (https://www.gutenberg.org/ebooks/68983). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
- a quart of flour
- 1 tablespoon of lard
- ¹⁄₂ teaspoon of salt
- 1 teaspoon of soda
- 1 cup of buttermilk
Method
- Sift a quart of flour, add 1 tablespoon of lard, ¹⁄₂ teaspoon of salt, 1 teaspoon of soda, stir this in 1 cup of buttermilk.
- Stir the dry ingredients all together, then add the cup of buttermilk and mix to a soft dough, roll thin, cut into small biscuits and bake in a hot oven to a light brown.
Plating
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