Recipes > Breads > Biscuits > Milk Biscuit

Milk Biscuit

Ingredients

• 3/4 pound of butter
• 1 quart of milk
• 2 wine glasses of strong fresh yeast
• flour

Instructions

Cut up the butter in the milk, and set it near the fire to warm, till the butter becomes soft; then with a knife, mix it thoroughly with the milk, and set it away to cool. Afterwards stir in the yeast, and add by degrees as much sifted flour as will make a dough just stiff enough to roll out. As soon as it is mixed, roll it into a thick sheet, and cut it out into round cakes with the edge of a tumbler or a wine glass. Sprinkle a large iron pan with flour; lay the biscuits in it, cover it and set it to rise near the fire. When the biscuits are quite light, knead each one separately; prick them with a fork, and set them again in a warm place for about half an hour. When they are light again, bake them in a moderate oven. They should be eaten fresh, and pulled open with the fingers, as splitting them with a knife will make them heavy.

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Source

Directions for Cookery, in its Various Branches (1840).