Milk Biscuit or Rolls

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About


Warm a pint of milk and half a pound of butter; pour this into nearly two quarts of flour (you must take out a handful for finishing the biscuit); add two eggs and a cup of yeast, knead it very well and make into round balls, flatten each one on the palm of your hand and prick it with a fork; bake.