Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 33. One of the earliest known cookbooks by an African American author.
The warm milk (around 110°F) activates the yeast enzymes without killing them, allowing fermentation to produce CO2 for rise. The eggs contribute structure through protein coagulation while adding richness and tenderness. Butter coats flour proteins, limiting gluten development for a softer crumb. The high yeast quantity (likely meaning yeast starter or barm in 1866) ensures robust fermentation in an era before commercial yeast packets.
Before You Begin
•This historic recipe requires interpretation: '0.5 cups yeast' likely refers to liquid yeast starter or barm (common in 1866); modern cooks should substitute 2¼ teaspoons (1 packet) active dry yeast or instant yeast
•Test milk temperature with your finger—it should feel warm but not hot (105-110°F); too hot will kill the yeast, too cool will slow fermentation significantly
•The recipe doesn't specify flour quantity ('1 each flour' is unclear); start with 4 cups all-purpose flour and add more as needed to achieve a soft, slightly sticky dough
•Eggs should be at room temperature for better incorporation into the warm milk mixture
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Community Notes
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'Stir quite stiff' means the dough should be firm enough to hold its shape but still soft—not as stiff as bread dough
•Allow the dough to rise until doubled (likely 1-1.5 hours) before shaping, though the original recipe doesn't specify this step
Key Equipment
Large mixing bowlWooden spoon or Danish dough whiskInstant-read thermometer for testing milk temperatureBaking sheet or cast iron skilletClean kitchen towel for covering dough during rise
Ingredients
Instructions
1
Have the milk as warm as the hand can bear.
2
Stir quite stiff with flour.
Make Ahead
The dough can be prepared through the first rise, then refrigerated for up to 24 hours in a covered bowl. Bring to room temperature (about 1 hour) before shaping and baking. Baked biscuits can be frozen for up to 2 months in an airtight freezer bag.
Storage
Store completely cooled biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 350°F oven for 5-8 minutes to restore softness. For longer storage, freeze and reheat from frozen at 350°F for 12-15 minutes.
