RYE BISCUITS (1908)
This is one of a number of historical recipes I am posting from my cookbook collection. This recipe is adapted from the Rumford Complete Cookbook. At the time this recipe was first published, ovens did not have heat regulators, so recipes specified only "hot," "moderate" or "slow/cool" temperatures. This recipe is also unusual in that it calls for a small egg. Rumford Baking Powder is still being made, by the same company that makes Clabber Girl.
Provided by Chocolatl
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F (hot oven).
- Sift flour, baking powder and salt together.
- Cut in the shortening.
- Mix in egg and milk to make a light dough.
- Roll out on a lightly floured board and cut into biscuit shapes.
- Place on a lightly greased baking sheet.
- Bake until browned on top, about 15 minutes.
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Md Rizwan
[email protected]I can't wait to try these biscuits with my favorite jam.
John Tapia
[email protected]These biscuits are a great addition to any brunch menu.
Leon Solomon
[email protected]I love the crispy edges of these biscuits.
Godwin Tyoliam
[email protected]These biscuits are perfect for a quick and easy breakfast or snack.
Nanoga Sharifah
[email protected]I've been looking for a good rye biscuit recipe for a while now. This one is definitely a keeper!
Shaa Mushtaq
[email protected]These biscuits are a great way to use up leftover rye flour.
Brooke Murn
[email protected]I'm not a huge fan of rye bread, but these biscuits were surprisingly good. They were moist and flavorful.
musisi henry
[email protected]I made these biscuits for my family and they all loved them. Even my picky kids ate them up!
Soniya Farhad
[email protected]These biscuits are the perfect accompaniment to a bowl of chili or soup.
MR FISHBOOTS
[email protected]I've tried a lot of rye biscuit recipes, but this one is definitely the best. The biscuits are light and fluffy, with a perfect balance of sweetness and sourness.
Mateu Hangoh
[email protected]These biscuits are so easy to make, even a beginner baker can do it.
mstmishu islam
[email protected]I made these biscuits with whole wheat flour and they turned out great! They were a little denser than the original recipe, but still very flavorful.
Rabeya Akter
[email protected]I love the caraway seeds in these biscuits. They add a nice bit of flavor and texture.
Sylheti Bisal Lorai
[email protected]I've been making these rye biscuits for years and they're always a favorite. They're perfect for breakfast, lunch, or dinner.
Riyad Sheikh
[email protected]These rye biscuits were a hit at my last dinner party! They were easy to make and had a delicious, slightly nutty flavor.