Cream Biscuits from 1900

Cream Biscuits from 1900

"No biscuit is more delicate and
delicious than the cream biscuit,
made this way:

2 cupfuls flour
1 teaspoonful granulated sugar
1 teaspoonful baking powder
1/2 teaspoonful salt
1/2 teaspoonful baking soda
2 tablespoonfuls cold water
1/2 cupful sour cream
1/2 cupful sour milk or buttermilk

Mix the granulated sugar, baking powder
and salt with the flour and sift.

Dissolve the baking soda in cold water and
beat into the sour milk and cream
until it stops “purring”.

Mix quickly with the dry ingredients
using a spoon, and turn on a well-floured

Pat with the hand into a cake about
one-half inch thick, and cut out with a
small cutter, dipping each time in the

Put into the pan without crowding,
and bake in a very hot oven (450 degrees F)
for 8 or 10 minutes.

If heaping cups of flour were used the
dough would be stiffer and easier to
handle, but the biscuit would lack the
melting creamy delicacy which is their
distinguishing characteristic."

Source: Lewiston, Maine - Saturday Journal newspaper,
July 21, 1900