A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Very nice biscuit may be made with sour cream without the butter by the same process.
Preserved exactly as written in the original source
Rub butter and salt into a quart of sifted flour
Dissolve one teaspoonful of soda and stir into the milk just as you add it to the flour
Knead it up quickly
Roll it out nearly half an inch thick
Cut out with a biscuit-cutter
Bake immediately in a quick oven
Modern guidance to help you succeed with this vintage recipe
The acid in sour milk reacts with baking soda to produce carbon dioxide gas, which leavens the biscuits and must be captured quickly before it dissipates. Rubbing cold butter into flour creates small fat pockets that melt during baking, producing steam and creating flaky layers. The chemical reaction begins immediately upon mixing, so working quickly ensures maximum rise and prevents tough biscuits from overdeveloped gluten.
The dry ingredients (flour, butter, and salt) can be rubbed together and refrigerated for up to 24 hours in an airtight container. When ready to bake, bring to room temperature for 10 minutes, then proceed with adding the soda-milk mixture and baking immediately.
Store baked biscuits in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness. These biscuits can also be frozen for up to 1 month; reheat from frozen in a 375°F oven for 12-15 minutes.
AI-generated tips from Chef Cecil's culinary database
The dry ingredients (flour, butter, and salt) can be rubbed together and refrigerated for up to 24 hours in an airtight container. When ready to bake, bring to room temperature for 10 minutes, then proceed with adding the soda-milk mixture and baking immediately.
Store baked biscuits in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness. These biscuits can also be frozen for up to 1 month; reheat from frozen in a 375°F oven for 12-15 minutes.
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