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Mrs. Mason’s Hot Biscuits Recipe

First Prize

This is my recipe on how to make hot biscuits: One quart flour, one teaspoon salt, two teaspoons baking powder, Royal, one tablespoon each of butter and lard, or all butter or all lard, one pint of sweet milk which should be cold, use cold water when milk cannot be obtained, or one may use part milk and part water.  Sift well together flour, salt and baking powder.  Rub in the fat as lightly as possible with the fingers, just working it until the fat is well blended with the flour, then mix to a smooth consistent dough with the milk or water, or part milk and part water, whichever one has at hand to use.  Mix with a flexible knife in preference to a spoon or the hand as the stub of the knife is colder than the spoon, and also because it cuts and mixes the dough more thoroughly.  When just stiff enough to be handled, turn on a well flowered board and toss till well-floured, but do not knead the dough.  Pat with the rolling pin until the dough is of one-half in thick, cut with a round cutter, which should be of medium size, and lay them, not touching each other on a greased baking tin, bake in good hot oven from fifteen to twenty minutes.  Old biscuits can be made fresh by moistening and placing in oven until heated through.  Mrs. C. L. Mason, 1035 South Broadway, Dayton, Ohio.

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Mrs. Mason's Hot Biscuits Recipe

First prize winning biscuit recipe from 1914

Course Bread

Cuisine American

Cook Time 20 minutes

Ingredients

• 4 cups flour
• 1 tsp salt
• 2 tsp baking powder
• 2 tbsp butter
• 2 cups milk

Instructions

1. One quart flour, one teaspoon salt, two teaspoons baking powder, Royal, one tablespoon each of butter and lard, or all butter or all lard, one pint of sweet milk which should be cold, use cold water when milk cannot be obtained, or one may use part milk and part water.

2. Sift well together flour, salt and baking powder.  Rub in the fat as lightly as possible with the fingers, just working it until the fat is well blended with the flour, then mix to a smooth consistent dough with the milk or water, or part milk and part water, whichever one has at hand to use.  Mix with a flexible knife in preference to a spoon or the hand as the stub of the knife is colder than the spoon, and also because it cuts and mixes the dough more thoroughly.
   

3. When just stiff enough to be handled, turn on a well flowered board and toss till well-floured, but do not knead the dough.  Pat with the rolling pin until the dough is of one-half in thick, cut with a round cutter, which should be of medium size, and lay them, not touching each other on a greased baking tin.

4. Bake in good hot oven (400-425) from fifteen to twenty minutes.  Old biscuits can be made fresh by moistening and placing in oven until heated through.

Mrs. Judy’s Hot Biscuits Recipe

Second Prize

The easy way to make good, hot biscuits: Put a pint of flour, half a teaspoonful of salt, two level teaspoonfuls of baking powder and a scantly level half teaspoonful of soda into a bowl.  With the finger tips knead a heaping tablespoonful of butter or lard into this, until the mixture is powdery.  Then, with a fork mix in about one cupful of sour cream until it is a soft dough – once past the drop-batter stage; the softer the better.  Give it a swift blending, and toss onto a square of lightly floured, clean paper – the paraffin paper that comes in biscuit boxes is good for this.  Now, with the hands shape it into a smooth sheet, without kneading, from half to three-quarters of an inch thick, according to your liking for thin and crisp or thick and bread like biscuit; cut into small circles, no more than an inch and a half in diameter.  Place far enough apart on a lightly floured tin to insure crisp baking all around and bake about twelve minutes in a hot oven.   Mrs. W. S. Judy.

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Mrs. Judy's Hot Biscuits

Second prize winning biscuit recipe from 1914

Course Bread

Cuisine American

Ingredients

• 2 cups flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp butter
• 1 cup sour milk

Instructions

1. Put a pint of flour, half a teaspoonful of salt, two level teaspoonfuls of baking powder and a scantly level half teaspoonful of soda into a bowl.  With the finger tips knead a heaping tablespoonful of butter or lard into this, until the mixture is powdery.

2. Then, with a fork mix in about one cupful of sour cream until it is a soft dough - once past the drop-batter stage; the softer the better.

3. Give it a swift blending, and toss onto a square of lightly floured, clean paper.

4. Now, with the hands shape it into a smooth sheet, without kneading, from half to three-quarters of an inch thick, according to your liking for thin and crisp or thick and bread like biscuit; cut into small circles, no more than an inch and a half in diameter.

5. Place far enough apart on a lightly floured tin to insure crisp baking all around and bake about twelve minutes in a hot oven (400-425).

Mrs. Thomas’ Hot Biscuits Recipe

Third Prize

One quart of sifted flour, one teaspoon salt, four level teaspoons baking powder sifted together four times, one tablespoon of butter and one tablespoon of lard enough cold milk to make dough.  Rub the butter and lard between the thumb and fingers to make it into fine flakes, add the milk gradually, mixing and cutting through with a knife till the whole is a light spongy mass.  Turn on a well floured board and press out with the hands to one inch thick, use a two-inch cutter and bake at once in a very hot oven; this will make just eighteen and fill one biscuit tin.  Bake about fifteen minutes.  Mrs. Josephine Thomas, 115 Lawn View avenue, Dayton, O.

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Mrs. Thomas' Hot Biscuits

Third prize winning biscuits recipe from 1914

Course Bread

Cuisine American

Ingredients

• 4 cups flour
• 1 tsp salt
• 4 tsp baking powder
• 1 tbsp butter
• 1 tbsp lard
• cold milk enough to make dough

Instructions

1. One quart of sifted flour, one teaspoon salt, four level teaspoons baking powder sifted together four times, one tablespoon of butter and one tablespoon of lard enough cold milk to make dough.

2. Rub the butter and lard between the thumb and fingers to make it into fine flakes, add the milk gradually, mixing and cutting through with a knife till the whole is a light spongy mass.

3. Turn on a well floured board and press out with the hands to one inch thick, use a two-inch cutter and bake at once in a very hot oven. Bake about fifteen minutes.

Mrs. Batty’s Hot Biscuits Recipe

Fourth Prize

My recipe to make hot biscuits:  One quart of flour, two rounded teaspoonfuls of Royal baking powder, one teaspoonful of salt, one tablespoon of sugar, butter and lard together the size of an egg.  Mix to a soft dough with two cups of sweet milk, sift together three times the flour, salt, sugar and baking powder.  Rub in smoothly the butter and lard; then stir in the milk gradually, mix as little as possible; roll on a well floured board, to an inch thick, cut with a biscuit cutter.  Bake in a hot oven twenty minutes.  Just before putting in the oven I take a small piece of cloth moisten the biscuits slightly with a little milk, then dust off with flour, this gives a delicious taste and makes the more crisp.  Mrs. Jos. Batty, 17 north Findlay street, Dayton, O.

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Mrs. Batty's Hot Biscuits

Fourth prize winning biscuit recipe from 1914

Course Bread

Cuisine American

Keyword Biscuits

Ingredients

• 4 cups flour
• 2 tsp baking powder
• 1 tsp salt
• 1 tbsp sugar
• 1/4 cup butter and lard mixture
• 2 cups milk

Instructions

1. One quart of flour, two rounded teaspoonfuls of Royal baking powder, one teaspoonful of salt, one tablespoon of sugar, butter and lard together the size of an egg.  Mix to a soft dough with two cups of sweet milk, sift together three times the flour, salt, sugar and baking powder.

2. Rub in smoothly the butter and lard; then stir in the milk gradually, mix as little as possible; roll on a well floured board, to an inch thick, cut with a biscuit cutter.

3. Bake in a hot oven twenty minutes.  Just before putting in the oven I take a small piece of cloth moisten the biscuits slightly with a little milk, then dust off with flour, this gives a delicious taste and makes the more crisp.

Miss Russell’s Hot Biscuits Recipe

Fifth Prize

Three cups of flour, three rounded teaspoonfuls of baking powder, one tablespoon of butter and lard mixed, one teaspoon of salt, one cup of milk or water or one-half cup of each, sift the flour, baking powder and salt together thoroughly.  Mix the butter and lard through it and add the milk and water slowly, stirring and mixing the dough with a fork.  Roll on a floured board to a thickness of three-quarter of an inch.  Cut with biscuit cutter, put in floured pan and bake in hot oven.  Miss Lillian Russell, 233 McDaniel street, Dayton, O.

Mrs. Turner’s Hot Biscuits Recipe

Sixth Prize

One quart of flour, two heaping teaspoons baking powder, one large spoon of butter or lard, a pinch of salt, and sweet milk enough to make a soft dough.  Sift the dry ingredients together till thoroughly mixed.  Rub in the lard or butter with tips of finger or fork, add the milk, moistening only part at one time, when all moistened cut all together, toss lightly on a floured board, pat out or roll three-quarters of an inch thick and cut with small biscuit cutter, bake twelve to fifteen minutes, and serve hot.  Fine with maple syrup.  Mrs. Theresa Turner, 1160 Haynes street, Dayton, O.

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Mrs. Turner's Hot Biscuits

Sixth prize winning biscuit recipe from 1914

Course Bread

Cuisine American

Keyword Biscuits

Ingredients

• 4 cups flour
• 2 tsp baking powder
• 1 tbsp butter or lard
• 1 pinch salt
• milk enough to make a soft dough

Instructions

1. One quart of flour, two heaping teaspoons baking powder, one large spoon of butter or lard, a pinch of salt, and sweet milk enough to make a soft dough.

2. Sift the dry ingredients together till thoroughly mixed.  Rub in the lard or butter with tips of finger or fork, add the milk, moistening only part at one time, when all moistened cut all together.

3. Toss lightly on a floured board, pat out or roll three-quarters of an inch thick and cut with small biscuit cutter.

4. Bake twelve to fifteen minutes, and serve hot.  Fine with maple syrup.