Tea Biscuits

Biscuits de the

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Quart of Flour
  • ½ Pint of Milk
  • 3 Eggs
  • 2 Ounces of Butter, or Lard
  • A Teaspoonful of Sugar
  • ¼ Cake of Compressed Yeast


Scald the milk and add the butter. Set to cool, and then add the salt and the sugar and yeast. Cover and set in a warm place for about four hours. Then take up, add the well-beaten eggs and the remainder of the flour. Make a soft dough, and knead lightly but constantly for about twenty minutes. If the dough is then elastic, form into loaves and set to rise in a warm place. When it has increased to twice its bulk, which will be in about two hours, pinch off into small pieces about half the size of a hen’s egg, and mold into a small ball. Place all in a pan about two inches apart, and cover again for half an hour. Then bake in a moderate oven for about a quarter of an hour. They must be baked to a nice brown.