Raised Biscuit. Mrs. M. A. Moorhead. Recipe

Raised biscuits, also known as yeast biscuits, are a classic breakfast treat that have been enjoyed for generations. The recipe for raised biscuits has been passed down through families, with each generation adding its own touch to make them even more delicious. Mrs. M. A. Moorhead's recipe for raised biscuits is one that has stood the test of time and is sure to satisfy your breakfast cravings.

One interesting fact about raised biscuits is that they get their name from the fact that they are made with yeast, which causes the dough to rise and become light and fluffy. The addition of yeast gives the biscuits a different texture than traditional baking powder biscuits.

To make Mrs. M. A. Moorhead's raised biscuits, you will need the following ingredients: one pint of sweet milk, one half cup of butter, one tablespoonful of sugar, one tablespoonful of yeast, a little salt, and the whites of two eggs beaten stiff.

To start, you will make the sponge for the biscuits. In a large bowl, combine the sweet milk, butter, sugar, yeast, and salt. Stir the ingredients together until well combined. Cover the bowl and let the mixture sit at room temperature overnight. During this time, the yeast will begin to activate and the sponge will develop flavor.

The next morning, the sponge should be puffy and bubbly. Turn the sponge out onto a lightly floured surface, such as a kneading board. Begin working in flour to make a stiff dough. Knead the dough for a few minutes until it becomes smooth and elastic. This will help develop the gluten in the dough, which gives the biscuits structure.

Once the dough is well kneaded, roll it out to a thickness of about one inch. Use your hands or a biscuit cutter to cut the dough into small cakes. Let the cakes stand for about five minutes to allow them to rest and rise slightly.

While the cakes are resting, preheat your oven to the desired baking temperature, typically around 425°F (220°C). Place the risen cakes onto a baking sheet lined with parchment paper or a silicone baking mat. This will prevent the biscuits from sticking to the pan.

Bake the biscuits in the preheated oven for approximately fifteen minutes, or until they are golden brown. The exact baking time may vary depending on the size of your biscuits and your oven, so keep a close eye on them to prevent over-browning.

Once the biscuits are done baking, remove them from the oven and let them cool slightly before serving. These raised biscuits are incredibly delicious and are perfect for breakfast. Serve them warm with butter, jam, or honey for a mouthwatering treat. They can also be enjoyed as a side dish for soups, stews, or salads.

Raised biscuits are similar to other yeast-based bread recipes, such as dinner rolls or cinnamon rolls. The main difference is in the shaping and baking method. While dinner rolls are typically formed into small balls and baked in a pan together, raised biscuits are individually shaped and baked on a sheet pan. Cinnamon rolls, on the other hand, are filled with a sweet cinnamon mixture, rolled up, and sliced before baking. All of these recipes share the common element of yeast, which gives the dough its light and fluffy texture.

In conclusion, Mrs. M. A. Moorhead's recipe for raised biscuits is a delightful breakfast treat that is sure to please. With its fluffy texture and buttery flavor, these biscuits will become a family favorite in no time. Whether enjoyed for breakfast or served as a side dish, raised biscuits are a classic recipe that will never go out of style.