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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Swalleh Hassan
[email protected]I'm not sure what went wrong, but my biscuits turned out really dry. I followed the recipe exactly, so I'm not sure what I did wrong.
xmile xD
[email protected]These biscuits are delicious! The rye flavor is subtle but it really adds something special. I'll definitely be making these again.
Mohammad Rasuli
[email protected]I've made these biscuits several times now and they're always a hit. They're the perfect side dish for a hearty soup or stew.
Zabi Mughal
[email protected]These biscuits are a great addition to any meal. They're easy to make and always a crowd-pleaser.
dinkle min
[email protected]I'm not a big fan of rye bread, but these biscuits were surprisingly good. I'll definitely be making them again.
Lansana Turay
[email protected]These biscuits are so good! I love the rye flavor and the texture is perfect.
Abdo Wafi
[email protected]Easy to make and delicious. Will definitely make again!
Myah Ortega
[email protected]I made these biscuits for a potluck and they were a huge success! Everyone loved them.
Rj Nazmul
[email protected]These biscuits were a bit dry for my taste, but the flavor was good. I think I'll try adding some butter or milk to the dough next time.
Lorenzo Guitron
[email protected]I've tried many rye biscuit recipes, but this one is by far the best. The biscuits are light and fluffy, with a perfect balance of sweetness and tanginess. I highly recommend this recipe!
Dawood Raja
[email protected]These rye biscuits were a hit with my family! They were so easy to make and had a delicious, slightly tangy flavor. I will definitely be making these again.