Sweet Cream Biscuits
From Elgin
County Pioneer Museum Heritage Cookbook, 9
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4 cups of flour
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1 cup sweet cream
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1 cup skimmed milk
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2 tsp cream of tartar
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1 tsp soda
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1 tsp salt
Sift the salt, soda and cream of tartar with flour and after
putting the cream and milk together, mix in.
roll out without using any extra flour.
Cut the biscuits ½ inch thick, put in warm pans and bake. The biscuits should rise to three times their
original thickness before browning. Bake
for approximately 20 minutes.
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