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Southern Biscuits - 1911 Prize Winner

Course Bread
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 5 hours 45 minutes
Servings 15 biscuits


  • 1 pint milk
  • 1 tsp lard
  • 2 tsp butter
  • 2 tsp Sugar
  • 1 tsp Salt heaping
  • 3 1/3 tsp dry yeast recipe calls for 1/2 yeast cake
  • 1 large Egg
  • 6 cups Flour


  1. Put the milk on the stove in a double boiler, together with the butter, lard, salt and sugar, and when the milk has become scalded let it cool until scarcely warm.  Dissolve the yeast in a little of the cooled milk and then stir it into the milk in the double boiler.
  2. Into the bowl in which the biscuits are to rise sift 2 1/2 cupfuls of flour.  Mix into a stiff batter with the milk that has been prepared in double boiler.  Beat the egg light and add it to the mixture; then beat the batter well as for cake.  Scrape batter from around sides of bowl and cover closely.  Let it rise in a warm place.
  3. For 6 o'clock tea put the sponge to rise about 10 in the morning.  At 3 in the afternoon have a mount of sifted flour on the bread board, about 3 cupfuls, and knead as for ordinary biscuit until the dough is soft enough to handle easily; then roll out about 1/2 inch thick.  Cut with a small cutter.
  4. Brush the top of each biscuit with melted butter, put two together and brush the top with melted butter and lard.  Put the biscuits in the pans, being careful that they do not touch one another.  Set them in a warm place, covered, and let rise until twice the original size.  This will take about 2 hours.
  5. Bake from 15 to 20 minutes in a hot oven.