Baking Powder Biscuit.
A dish built around flour and milk.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 1 pint of flour, measured before sifting
- 1/2 pint of milk, scant measure
- 1-1/2 teaspoonfuls of baking powder
- 1/2 teaspoonful of salt
- 1/2 tablespoonful of butter
- 1/2 tablespoonful of lard
- 1/2 teaspoonful of sugar
Make it lactose-friendly
- 1/2 pint of milk, scant measure → lactose-free milk, oat milk, or almond milk
- 1/2 tablespoonful of butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Mix thoroughly in a sieve the flour, sugar, salt, and baking powder, and then rub through the sieve. Rub the butter and lard into this mixture. Have the oven very hot, the pans buttered, the board, cutter, and rolling pin ready. Now add the milk to the mixture, stirring quickly and vigorously with a strong spoon. Sprinkle the board with flour and turn out the dough upon it. Roll down to the thickness of about half an inch and cut with a small cutter. Bake in a quick oven. Do not crowd the biscuit in the pan. If they be cut small, and the oven be very hot, they will bake in ten or twelve minutes. They should not stand in the oven after they are done.
- It is impossible to give in this receipt the exact quantity of milk to use, flour varies so much; but the dough should be mixed as soft as it is possible to handle.
Nutrition (estimated, per serving)
| Calories | 381 |
|---|---|
| Protein | 11.2 g |
| Fat | 6.3 g |
| Carbs | 68.4 g |
| Fiber | 2.3 g |
| Sodium | 587 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States