Simple Biscuits Recipe

April of 2012 we did an episode on 18th century simple biscuits — a wonderful little snack that is somewhere between our modern day cookie and cracker.

Simple Biskets ready for the Oven

Here is the recipe from “The Compleat Housewife” by Eliza Smith 1758

Our modern interpretation:

4 Cups of Flour
1/2 Cup of sugar
1 Tablespoon of caraway seeds
1 Egg
4 oz of butter
approximately 2 Cups of milk

Take 4 cups of flour and add to that 1/2 cup of sugar. To that add the caraway seeds.  In a different bowl whisk the egg, and add that to the melted, but not hot, butter.  Stir the wet and dry ingredients together, and slowly add enough milk until a stiff paste is formed.  Roll out on a floured surface to about 1/8″ thick.  Cut out shapes as you please and place on greased baking tin.  Prick before placing in oven to keep the biscuits from puffing up.  Bake at 275 degrees (F) for about 10 minutes.

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5 Responses to Simple Biscuits Recipe

  1. RH says:

    I don’t have cups, how many ounces (or grams) are the Sugar and flour? thanks.

  2. Nate says:

    I have tried three time with this recipe and every time they are over cooked or raw in the middle, but I can’t figure out what I am doing wrong.

    • jobothewhitedove says:

      I haven’t tried this recipe specifically, but what I have found with cooking in general is that the inside being raw when the outside is cooked, is that you are cooking it too hot, too fast. Exact time and temperature will vary depending on things like elevation, so try lowering your cooking temp and letting it go a little longer.

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