Aunt Charlotte’s Biscuits

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
For biscuits made with white bread dough
For biscuits made by themselves
Instructions (8)
  1. Make biscuits with the same dough as fine white bread, with the addition of from half to a whole ounce of butter to the pound kneaded into it after it has risen.
  2. Break the butter small, spread out the dough a little, knead it in well and equally, and leave it for about half an hour to rise.
  3. Roll it a quarter of an inch thick.
  4. Prick it well all over.
  5. Cut out the biscuits.
  6. Bake them in a moderate oven from ten to fifteen minutes.
  7. They should be crisp quite through, but not deeply coloured.
To make the biscuits by themselves
  1. Proceed as for Bordyke bread; but use new milk for them, and work three ounces of butter into two pounds of flour before the yeast is added.
Original Text
AUNT CHARLOTTE’S BISCUITS. These biscuits, which are very simple and very good, may be made with the same dough as fine white bread, with the addition of from half to a whole ounce of butter to the pound kneaded into it after it has risen. Break the butter small, spread out the dough a little, knead it in well and equally, and leave it for about half an hour to rise; then roll it a quarter of an inch thick, prick it well all over, cut out the biscuits, and bake them in a moderate oven from ten to fifteen minutes: they should be crisp quite through, but not deeply coloured. White-bread dough, 2 lbs.; butter, 1 to 2 oz.: to rise 1/2 hour. Baked in moderate oven 10 to 15 minutes. Obs.—To make the biscuits by themselves, proceed as for Bordyke bread; but use new milk for them, and work three ounces of butter into two pounds of flour before the yeast is added.
Notes
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