The recipe
Ingredients
Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Also mentioned in the method: egg, milk, butter
Directions
Prepare the dough
Measure 1 quart flour and 1 cup sweet milk.
Add 3 teaspoons baking powder, 1 teaspoon salt, and butter the size of an egg.
Rub butter into flour that has been sifted with 3 teaspoons baking powder and salt.
Add milk and mix well with a fork.
Bake
Roll dough into a soft shape and bake in a hot oven.
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 (in the method)
- Forms the main structure of the biscuit as it sets in the oven.
- Baking powder
- Releases gas when heated, helping the biscuits rise and become light.
- Butter (in the method)
- Adds fat that makes the crumb tender and rich, separating the flour into flakes.
- Milk (in the method)
- Adds moisture that hydrates the flour and binds the dough together.
The step that matters
Adding the milk and mixing. Mix only until the dough just comes together. Overworking develops gluten in the flour, which makes the biscuits tough rather than tender.
“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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