Stewed Biscuits

Biscuits Sautes

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Left-Over Biscuits
  • ½ Pound of Butter
  • ¼ Pints of Milk


Left-over biscuits may be thus utilized. Take a porcelain-lined saucepan, cut Biscuits in halves, lay in the bottom of the saucepan, place a layer of butter over this, then a layer of Biscuits and so on till all are used up. Pour milk over the whole and let come to a boil. Serve hot.