Wednesday, July 25, 2012

Simple Biscuit Recipes

Tea Biscuit:

Mix as above, using the same proportions, and cutting out with a round biscuit-cutter; when they are baked, wash them over with cold milk, and return them to the oven for a moment to dry.

Finger Biscuit:

Mix as above, cut out with a sharp knife in strips three inches long, one inch wide, and one-quarter of an inch thick; lay them upon a buttered tin so that they will not touch, brush them over with an egg beaten up with one tablespoonful of milk, and bake them in a hot oven.

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