Name: Cream Biscuit
Ingredients: one quart of flour; one-fourth teaspoon salt; three heaping teaspoons royal baking powder

Cream Biscuit

A soft dough biscuit made with flour, salt, baking powder, and cream, baked quickly.

From an old cookbook · modernised transcription

By Towanda, Pa. Christ church. Young ladies society. [from old catalog] · From a historical cookbook (Internet Archive) · 3 ingredients

Cream Biscuit

Ingredients

one quart of flour
one-fourth teaspoon salt
three heaping teaspoons royal baking powder

Directions

Make the dough

Combine flour, baking powder, salt, and cream to make a soft dough.
Stir with a spoon until well mixed.
Turn out onto a moulding board and mould lightly until smooth enough to cut out.

Bake

Bake in a quick oven.

Nutrition, whole recipe (rough)

455Calories

13 gProtein

1 gFat

95 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Towanda, Pa. Christ church. Young ladies society. [from old catalog]. 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. See the original page.

Explore the science

What each ingredient does

Flour: Forms the structure that holds the biscuit together as it bakes.
Baking powder: Releases gas in the dough, helping the biscuits rise and become light.
Cream (in the method): Adds moisture and fat, giving the dough a soft, tender texture.