Home › Breads, Biscuit and Rolls › Raised Graham Biscuit

Raised Graham Biscuit

Follow directions for Raised Biscuit, using one pint of graham bread dough.

RUSKS, No. I-Take two cups of sugar; one cup of yeast; one cup of butter; two eggs; one-half teaspoon of soda; one teaspoon of salted flour. At night scald the milk, and while it is cooling add the sugar and salt. When lukewarm, put in the yeast, and enough flour to make a thick batter; then cover and set in a warm place. In the morning work the butter into the dough, and add the eggs, well beaten, and the soda, dissolved in a little cold water. Add flour enough to admit of rolling the dough out with a rolling pin. Roll it one-half an inch thick, cut out the rusks with a biscuit cutter, place them in a buttered pan, and when risen to more than double the original size, brush over the tops with sugar dissolved in milk, and bake them thirty minutes in a moderate oven. RUSKS, No. 2-In two teacups of bread dough which has been raised over night, mix thoroughly one-half cup of soft butter, two tablespoons of sugar and one egg, adding a little flour. Let the dough rise until very light, roll it out on the molding board, cut into biscuits, and put into pans. Have the biscuits raised again by tea time and bake in a moderate oven. Care must be exercised to keep the dough at such a temperature that it will not sour.