Egg Biscuit

Original Recipe

Sift together a quart of dry flour and three heaping teaspoonfuls of baking powder. Rub into this thoroughly a piece of butter the size of an egg; add two well-beaten eggs, a tablespoonful of sugar, a teaspoonful of salt. Mix all together quickly into a soft dough, with one cup of milk, or more if needed. Roll out nearly half of an inch thick. Cut into biscuits, and bake immediately in a quick oven from fifteen to twenty minutes.

Ingredients

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  • 1 quart of dry flour and three heaping teaspoonfuls of baking powder
  • 1 piece of butter the size of an egg
  • 10 eggs
  • 1 tablespoonful of sugar
  • 1 teaspoonful of salt
  • 1 soft dough
  • 1 cup of milk
  • 1 quick oven from fifteen to twenty minutes

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Instructions

  1. 1

    Sift together a quart of dry flour and three heaping teaspoonfuls of baking powder.

  2. 2

    Rub into this thoroughly a piece of butter the size of an egg; add two well-beaten eggs, a tablespoonful of sugar, a teaspoonful of salt.

  3. 3

    Mix all together quickly into a soft dough, with one cup of milk, or more if needed.

  4. 4

    Roll out nearly half of an inch thick.

  5. 5

    Cut into biscuits, and bake immediately in a quick oven from fifteen to twenty minutes.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)