Rye Biscuits (1908)
Recipe: #22538
January 15, 2016
Categories: Breads, Eggs, One-Pot Meal, Brunch, Oven Bake, Low Fat, Vegetarian, Quick Breads, Flour, more
"Adapted from the Rumford Complete Cookbook. At the time this recipe was first published, ovens did not have heat regulators, so recipes specified only "hot," "moderate" or "slow/cool" temperatures. This recipe is also unusual in that it calls for a small egg. Rumford Baking Powder is still being made, by the same company that makes Clabber Girl."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (43 g)
- Calories 102.8
- Total Fat - 3.6 g
- Saturated Fat - 0.9 g
- Cholesterol - 13.5 mg
- Sodium - 432.7 mg
- Total Carbohydrate - 15.5 g
- Dietary Fiber - 2.1 g
- Sugars - 0.8 g
- Protein - 3.5 g
- Calcium - 139.3 mg
- Iron - 1 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 425°F (hot oven).
Step 2
Sift flour, baking powder and salt together.
Step 3
Cut in the shortening.
Step 4
Mix in egg and milk to make a light dough.
Step 5
Roll out on a lightly floured board and cut into biscuit shapes.
Step 6
Place on a lightly greased baking sheet.
Step 7
Bake until browned on top, about 15 minutes.
Tips
No special items needed.
0 Reviews
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