A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). These can be made in the form of rolls, which some prefer.
Preserved exactly as written in the original source
Lay it out rather flat in a bowl
break into it two eggs, half a cup of sugar, half a cup of butter
mix this thoroughly with enough flour to keep it from sticking to the hands and board
Knead it well for about fifteen or twenty minutes
make into small biscuits
place in a greased pan, and let them rise until about even with the top of the pan
Bake in a quick oven for about half an hour
Modern guidance to help you succeed with this vintage recipe
This enriched dough technique transforms basic bread dough into tender biscuits through fat and sugar incorporation. The butter coats flour proteins, limiting gluten development and creating a softer crumb, while eggs add structure and richness through protein coagulation. The extended kneading redistributes the enrichments evenly and develops enough gluten to support the rise, while the sugar feeds the yeast and promotes browning through Maillard reactions.
The shaped biscuits can be covered tightly with plastic wrap and refrigerated overnight after Step 6. Allow them to come to room temperature and complete their rise (about 1 hour) before baking. Alternatively, freeze shaped biscuits on a baking sheet, then transfer to a freezer bag for up to 1 month; thaw and proof before baking.
Store baked biscuits in an airtight container at room temperature for up to 3 days. For longer storage, wrap individually in plastic wrap and freeze for up to 2 months. Reheat frozen biscuits in a 300°F oven for 10-12 minutes or thaw at room temperature.
AI-generated tips from Chef Cecil's culinary database
The shaped biscuits can be covered tightly with plastic wrap and refrigerated overnight after Step 6. Allow them to come to room temperature and complete their rise (about 1 hour) before baking. Alternatively, freeze shaped biscuits on a baking sheet, then transfer to a freezer bag for up to 1 month; thaw and proof before baking.
Store baked biscuits in an airtight container at room temperature for up to 3 days. For longer storage, wrap individually in plastic wrap and freeze for up to 2 months. Reheat frozen biscuits in a 300°F oven for 10-12 minutes or thaw at room temperature.
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