Butter Biscuits

Mix up half a pound of butter with two pounds of sifted flour, adding a teaspoonful of salt; moisten to a stiff dough with half a pint of milk and mix . well. Remove the dough from the pan and put it on a floured paste-board and knead thoroughly; roll it into a large thick sheet and beat hard on both sides with a rolling-pin or break it. Then cut it out into small, round, thick cakes with a tin cutter, beat each cake on both sides, place them in buttered pans and bake to a light brown in a slow oven.

Buttermilk Biscuits

Sift into a quart of flour a teaspoonful of bicarbonate of soda, adding a little salt; make a hollow in the center of the flour, pour in a pint of buttermilk and form into a dough, using care in rolling it out to make it as soft as possible, pressing perfectly flat with the hands to knead it. Let it lay for five or six minutes to allow the soda to dissolve and then knead it again. Cut into shape with a cutter and dock, baking on a greased baking-sheet in a moderate oven until done.

Biscuits For Coffee

Use a level teaspoonful of baking powder with each half pound of flour requisite and a little sugar and butter, making a rather stiff paste by adding some egg beaten up in a little milk. Work it well until quite smooth and then roll it out thin, cut it into biscuits three inches long by an inch and a half wide, perforate the tops with a docker and place in a moderately quick oven, baking to a yellow color. When done remove, and serve when cold.

Honey Biscuits

Place in a basin half a pound each of cornmeal and honey, two tablespoonfuls of candied orange flowers and half a tablespoonful of pounded coriander seeds. Mix these well until they form a stiff paste, divide into proportions, roll them into balls, then with a rolling-pin roll out to thin oval shapes and dock. Butter a baking-tin, dredge flour over it, lay the biscuits on the tin a short distance from each other, and bake in a slow oven. When cooked leave them until cold and if to be kept put them into tin canisters.

Lemon Biscuits

Rub one pound of butter into three and one-half pounds of flour, mix in one and one-half breakfast cupfuls of sugar, and, when quite smooth, add six or eight drops of lemon essence, one teacupful of honey-water, and enough milk to form a thick dough. Divide the dough, after breaking it smooth, into pieces about the size of a walnut, flatten, cut out with a biscuit-cutter, place the biscuits on baking-sheets, and bake till colored lightly in a moderate oven. Leave the biscuits till cold, and keep them in a tin canister.

Milk Biscuits

Rub one pound of salted butter into four quarts of the best wheat flour until quite smooth, add one pinch of salt, and stir the mixture to a paste with milk. Divide the dough into small equal portions, shape them into balls, prick the tops with a fork, put them into buttered-pans, and stand in a warm place to rise for about an hour. When very light, place the biscuits in a moderate oven and bake. When crisp and cooked, take the biscuits out of the tins, and leave them until cold. If they are to be kept for any time, they should be put into biscuit-tins.

Oatmeal Biscuits

Mix with one pound of oatmeal half a pound of flour and one tablespoonful of baking-powder, rub in half a pound of butter, and, when it is smooth, stir in enough warm water to knead the whole into a paste, turn onto a table, and roll it out very thin. Cut the paste into rounds, lay them on a baking-sheet, and bake in the oven. When they are cooked, leave the biscuits until they are cold, then pack them in biscuit-tins, and keep them in a dry cupboard. They are served at luncheon very often.

Tea Biscuits

Mix in the following proportions the desired quantity: Rub six ounces of lard and a similar quantity of butter into five and a half pounds of flour; make a bay, and mix in two pounds of sifted sugar, and mix into a dough with one pint of milk and a half pint of water; mix in with the sugar a teaspoonful of bicarbonate of soda, and, with the water, a teaspoonful of hydrochloric acid. Allow the dough to become quite stiff, and break well with the biscuit-break; roll out thin, and cut into pieces with a round or oval cutter. Cover over, and leave in a warm place to rise; when it becomes puffy, place on buttered baking-sheets in a quick oven for twenty minutes.

Wine Biscuits

Slightly warm four ounces of butter and beat it to a cream with a wineglassful of wine. Mix eight ounces of flour with eight ounces of crushed-sugar, then mix it to a paste with the wine and butter, stirring in also four well-beaten eggs. Sprinkle a few caraway-seeds into the mixture, work it till quite smooth, then turn it out on a floured-table and roll it out as thin as possible. With a round tin-cutter one and one-half inches in diameter, cut some biscuits out of the flat of paste. Put the biscuits on a buttered baking-sheet, brush the tops over with beaten white of egg, dust some powdered-sugar over and bake in a quick oven for ten or twelve minutes. When cold, take them off the baking-sheet, and serve in a glass dish. Keep them in a biscuit-tin in a dry place.