Name: Grafton Milk Biscuits
Cuisine: American
Ingredients: 2 white potatoes; 2 teaspoonfuls of brown sugar; 1 small teacupful of yeast; 3 ounces of butter in one pint of milk; 1 little salt; 1 third of a teaspoonful of soda and flour enough to make stiff sponge

Original Recipe

Boil and mash two white potatoes; add two teaspoonfuls of brown sugar; pour boiling water over these, enough to soften them. When tepid, add one small teacupful of yeast; when light, warm three ounces of butter in one pint of milk, a little salt, a third of a teaspoonful of soda and flour enough to make stiff sponge; when risen, work it on the board, put it back in the tray to rise again; when risen, roll into cakes and let them stand half an hour. Bake in a quick oven. These biscuits are fine.

2 white potatoes
2 teaspoonfuls of brown sugar
1 small teacupful of yeast
3 ounces of butter in one pint of milk
1 little salt
1 third of a teaspoonful of soda and flour enough to make stiff sponge

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1

Boil and mash two white potatoes; add two teaspoonfuls of brown sugar; pour boiling water over these, enough to soften them.
2

When tepid, add one small teacupful of yeast; when light, warm three ounces of butter in one pint of milk, a little salt, a third of a teaspoonful of soda and flour enough to make stiff sponge; when risen, work it on the board, put it back in the tray to rise again; when risen, roll into cakes and let them stand half an hour.
3

Bake in a _quick_ oven.
4

These biscuits are fine.

Original Recipe

Ingredients

Instructions