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Bread-biscuit

A flat biscuit made from flour and peameal, baked until golden and served with tea, coffee, or soup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Bread-biscuit

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the dough

  1. Mix the flour and peameal together in a bowl.

  2. Shape the mixture into flat cakes about twelve times the size of an ordinary biscuit.

Bake and store

  1. Bake in a moderate oven at 350°F (175°C) until golden brown.

  2. Allow to cool completely before storing.

Serve

  1. These biscuits can be soaked in tea, coffee, or soup before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Flour
Forms the main structure of the biscuit as it sets in the oven.
Peameal
Adds protein and savory flavor that contributes to browning on the biscuit surface.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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