THIN BISCUIT
From Famous old receipts used a hundred years and more in the kitchens of the North and the South, 1908.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Sift the flour and rub the heaping tablespoon of butter into it.
Add the eggs and enough cream to make a rollable dough.
Roll out as thin as your fingernail.
Prick with a fork, cut out using a glass, dust with flour, and place in a pan.
Bake in a hot oven at 400 degrees Fahrenheit until light brown.
Original recipe, verbatim
THIN BISCUIT.
Mrs. Dabney H. Maury, Richmond, Va.
Contributed by Mrs. James T. Halsey, Philadelphia, Pa.
Take i pt. of flour sifted. Into this rub i heaping tablespoon of
butter, add 2 eggs, and enough cream to make a dough sufficient to
roll. Roll as thin as your nail, prick with a fork, cut out with a glass,
dust with flour and place in pan in a hot oven until light brown.
Transcribed as printed in Famous old receipts used a hundred years and more in the kitchens of the North and the South, 1908. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.