Squash Biscuits

Preparation info

  • Difficulty

    Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • ½ cup squash (steamed and sifted).
  • ¼ cup sugar.
  • ½ teaspoon salt.
  • ½ cup scalded milk.
  • ¼ yeast cake dissolved in
  • ¼ cup lukewarm water.
  • ¼ cup butter.
  • cups flour.

Method

Add squash, sugar, salt, and butter to milk; when lukewarm, add dissolved yeast cake and flour; cover, and let rise over night. In morning shape into biscuits, let rise, and bake.