Home › The Principles of Cookery › Soda Biscuits

Soda Biscuits

No. 1.--Rub a quarter of a pound of butter into a pound of flour, and add a pinch of salt and six table-spoonfuls of powdered sugar. Whisk two eggs, and stir them into the flour; add a tea-spoonful of carbonate of soda dissolved in a spoonful of hot milk, and beat the mixture till it is smooth and light. Roll the pastry out to the thickness of half an inch, stamp it into fancy shapes, and bake immediately in a quick oven. No. 2.--Dissolve six ounces of butter, six ounces of sugar, a pinch of salt, and a tea-spoonful of carbonate of soda in a pint of warm milk, and stir into the liquor as much flour as will form a stiff dough. Knead the pastry till it is smooth and light, and roll it out to the thickness of a quarter of an inch. Stamp it in rounds and bake immediately. No. 3.--Beat the yolk of an egg, mix it with a pound of flour, and add a pinch of salt. Dissolve a tea-spoonful of carbonate of soda in a table-spoonful of warm milk; stir this into the flour, with additional milk, to make a stiff dough. Knead well, beat with a rolling-pin, and roll the dough out very thin. Stamp it into fancy biscuits, and bake these in a moderate oven. When the biscuits are crisp they will be sufficiently baked. Time to bake the biscuits, twelve to twenty minutes.