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Sweet Cream Biscuits (Eggless)

4 cups Five Roses flour 1 cup sweet cream 1 cup skimmed milk 2 teaspoons cream of tartar 1 teaspoon soda 1 teaspoon salt.

It is important to pay careful attention to the measurement of the materials. The cupfuls of cream and milk should be scant, but the cream should be rich. The cups of flour (measured before sifting) should be level. The teaspoons of cream of tartar and soda should be slightly rounded. The salt level. Moreover, the cups used should be the standard half-pint measure rather than the teacup or coffee cup.

Sift the salt, soda and cream of tartar with flour, and after putting the cream and milk together mix the ingredients just mentioned. Handle as quickly and as little as possible. Roll out without using any extra flour except a bare sprinkling on the board. Cut the biscuits ½ inch thick, put in warm pans and bake in a rather quick oven with a good bottom heat.

The biscuits should rise to three times their original thickness before browning, and ought to be done in 20 minutes. The dough should be as soft as it is possible to handle even slightly sticky. Success will depend mainly upon this and proper baking. Properly made, the biscuits will be as light as a feather.