"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Everlasting Biscuits Recipe

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This recipe for Everlasting Biscuits, by , is from Our Family Cookbook Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Jackson
Added: Thursday, December 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups milk scalded
1/2 cup of sugar
1/2 cup of crisco
1 pkg of yeast
1/4 cup of warm water
3 cups of flour
3 tsp salt
1 tsp baking powder
1/2 tsp soda

Directions:
Directions:
mix and heat first 3 ingredients, let cool
dissolve yeast in water
sift together dry ingredients, add to cooled mixture alternating with yeast, beat until well blended, cover and let rise until very light ( 1 1/2 hours) add about 3 1/4 cup flour to make dough, knead until smooth and satiny, let rise until double in bulk, roll about 1/4 inch thick and cut with biscuit cutter
grease muffin pan, turn biscuits in grease to grease surface, let rise
Bake @350 until brown ( about 20 minutes)

Personal Notes:
Personal Notes:
cover in refrigerator, punch down every day and dough will keep for weeks

 

 

 

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