Aunt Charlotte’s Biscuits

Baked in moderate oven 10 to 15 minutes.


  • White-bread dough, 2 lbs.
  • butter, 1 to 2 oz.: to rise ½ hour.


These biscuits, which are very simple and very good, may be made with the same dough as fine white bread, with the addition of from half to a whole ounce of butter to the pound kneaded into it after it has risen. Break the butter small, spread out the dough a little, knead it in well and equally, and leave it for about half an hour to rise; then roll it a quarter of an inch thick, prick it well all over, cut out the biscuits, and bake them in a moderate oven from ten to fifteen minutes: they should be crisp quite through, but not deeply coloured.

Obs.—To make the biscuits by themselves, proceed as for Bordyke bread; but use new milk for them, and work three ounce of butter into two pounds of flour before the yeast is added.