Graham Biscuits
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the dough
Prepare Graham mush and let it cool.
Mix in enough Graham flour to form a dough that can be rolled out.
Knead the dough for a few minutes.
Shape and bake
Roll the dough to ¾ inch thick.
Cut out biscuits using a biscuit cutter.
Bake in a hot oven at 400°F (200°C) for 30 to 45 minutes.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Graham mush
- Provides moisture and body, so the dough holds together and bakes tender.
- Graham flour
- Forms the structure of the dough, giving the biscuits their shape and bite.
The step that matters
Knead the dough for a few minutes. Kneading develops gluten in the flour, giving the dough enough elasticity to roll out and hold its cut shape without crumbling.
“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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