A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Sift two quarts of flour in a mixing-pan
Make a hole in the middle of the flour
Pour into this one pint of warm water or new milk, one teaspoonful of salt, half a cup of melted lard or butter
Stir in a little flour
Add half a cupful of yeast
Stir in as much flour
Modern guidance to help you succeed with this vintage recipe
The yeast fermentation produces carbon dioxide gas that creates the characteristic light, airy texture of raised biscuits. The warm liquid (90-110°F) activates the yeast enzymes without killing them, while the fat coats flour proteins, inhibiting gluten development for a tender crumb rather than chewy bread. Creating a sponge (the initial flour-liquid-yeast mixture) allows yeast to establish strong colonies before incorporating all the flour, resulting in better rise and flavor development.
The dough can be made through the first rise, then refrigerated for up to 24 hours. Punch down, shape into biscuits, and allow to come to room temperature and rise for 45-60 minutes before baking. Alternatively, shape the biscuits and freeze them unbaked on a baking sheet, then transfer to a freezer bag for up to 1 month. Bake from frozen, adding 5-10 minutes to the baking time.
Store baked biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze baked biscuits in a freezer bag for up to 3 months. Reheat frozen biscuits in a 350°F oven for 10-12 minutes until warmed through and the exterior crisps slightly. Do not microwave, as this makes them tough and chewy.
AI-generated tips from Chef Cecil's culinary database
The dough can be made through the first rise, then refrigerated for up to 24 hours. Punch down, shape into biscuits, and allow to come to room temperature and rise for 45-60 minutes before baking. Alternatively, shape the biscuits and freeze them unbaked on a baking sheet, then transfer to a freezer bag for up to 1 month. Bake from frozen, adding 5-10 minutes to the baking time.
Store baked biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze baked biscuits in a freezer bag for up to 3 months. Reheat frozen biscuits in a 350°F oven for 10-12 minutes until warmed through and the exterior crisps slightly. Do not microwave, as this makes them tough and chewy.
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