Cream Biscuit
The Tinfully Family
Oven hot oven · 400–425 °F · 205–220 °Cfifteen minutes
Ingredients
- ½ cupful cream
- ¼ cupful lukewarm water
- 1 quart flour, sifted
- 1 tablespoonful baking powder
- 1 salt-spoonful salt
- 1 tablespoonful butter
- 1 tablespoonful lard
- butter, melted
Method
- Sift together the flour, baking powder, and salt.
- Rub in the butter and lard.
- Mix to a dough with the cream and water.
- Do not handle the dough, but turn it out onto a floured bread board.
- Roll out to one-inch thickness with a floured rolling pin.
- Cut into rounds with a good-sized cutter.
- Place in a buttered biscuit pan far enough apart to permit swelling.
- Brush the tops with melted butter.
- Bake for fifteen minutes in a hot oven.
Words as written on the card, units spelled out, nothing reworded. Read from the card by Tinfully.
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