Beaten Biscuits

1 quart pastry flour 1/2 cup butter

1 teaspoon salt

1/2 cup of water or milk

Sift the flour and salt together, and work in the butter. Moisten with sufficient ice water to form a stiff dough. Place on a floured board, and beat with the rolling pin thirty minutes, taking care to fold the dough over every few seconds, or pass the dough through a beaten biscuit machine for twenty minutes, folding each time the dough is passed through. Roll to one-third inch in thickness, cut into little round cakes with biscuit-cutter, and prick with a fork. Place in pie tins or on baking sheets, and bake in a moderate oven twenty to thirty minutes. These biscuits are made successfully by hand by the cooks in the South but as a general rule the use of the beating machine is more satisfactory.

Vanilla Biscuits

4 ounces of flour

4 ounces of pine kernels

1 ounce of sugar

2 ounces of butter

1 teaspoon of baking powder

2 drops of essence of vanilla

Put the pine kernels twice through a nut mill. Rub the butter into the flour free from lumps, add the sugar and ground pine kernels, and then the baking powder and vanilla, and mix all together thoroughly. Roll out a moderately thin paste, cut into rounds, and bake in a quick oven ten to fifteen minutes.

Baking Powder Biscuits

2 cups flour

4 teaspoons baking powder

2 tablespoons butter 1 cup milk or water

1 teaspoon salt

Sift dry ingredients twice, cut in the butter with a knife. Stir in gradually the liquid; mix as soft as can be handled. Put the dough on a well-floured board, pat lightly to one inch thickness, cut with biscuit cutter, put on a buttered tin, and bake in a hot oven for 20 minutes. Put a little milk on top of each biscuit before baking to make them brown well.

Cream Biscuits

2 cups flour

2 tablespoons butter

3/4 to 1 cup of milk

4 teaspoons baking powder

1/2 teaspoon salt

Mix the dry ingredients, and sift. Work in the butter, add the liquids gradually, mixing with a knife to a soft dough. Place on a floured board, shape with a biscuit cutter and bake in a buttered pan in a hot oven twelve or fifteen minutes.

A richer color is obtained by brushing the top of the biscuits lightly with milk before putting in the oven.

Fruit Biscuits

2 cups of flour 1/2 teaspoon salt 2 tablespoons sugar 2 tablespoons butter 2/3 cup milk

2 teaspoons citron finely chopped

1/3 teaspoon cinnamon

1/3 cup seeded raisins finely chopped 4 teaspoons baking powder

Mix the flour, butter, salt, milk, and baking powder the same as for cream biscuit.

Roll to one-fourth inch thickness, and spread with soft butter not included in the recipe. Sprinkle with sugar, cinnamon and fruit, and roll like a jelly roll. Cut in three-quarter inch slices, place in a buttered tin, bake in a hot oven fifteen to twenty minutes. Chopped raisins may be used in place of the currants.