"grandmother's" Fine Raised Biscuits Recipe

Grandmother's Fine Raised Biscuits Recipe

Grandmother's Fine Raised Biscuits have been a treasured family recipe for generations. Passed down through the years, this recipe has brought joy and comfort to many. The origins of the recipe can be traced back to Mary's Aunt, who discovered the possibilities of a "Dutch" sponge made from Fleischman's yeast cake. With a small amount of time and thought, this recipe allows a capable housewife to create a variety of delicious dishes for her family.

Fun Facts:
1. The original recipe uses potato water, which is the water drained from boiling potatoes for dinner. This unique ingredient adds extra moisture and flavor to the biscuits.
2. The biscuits are brushed with a special mixture consisting of egg yolk, sugar, and milk before baking. This creates a rich brown crust, adding a beautiful touch to the final product.
3. The recipe yields around 55 biscuits, making it perfect for large gatherings or special occasions.
4. Grandmother's Fine Raised Biscuits are not only great for breakfast but can also be enjoyed as a snack or served with dinner.

- 1 quart scalded milk (lukewarm)
- 3/4 cup of butter, or a mixture of butter and lard
- 1/2 cup of sugar
- 1 teaspoonful of salt
- 2 Fleischman's yeast cakes
- Whites of 2 eggs
- Flour

1. Dissolve the two yeast cakes in a little of the milk, which should be lukewarm. Add half the quantity of sugar and salt from the recipe to the remaining milk. Mix well and add 4 cups of flour to form the yeast foam. Beat thoroughly and cover the bowl. Let it stand in a warm place for about one hour until light and foamy.
2. In a separate bowl, cream the remaining sugar and butter together. Add the creamed mixture and the stiffly beaten egg whites to the yeast foam. Mix well.
3. Turn the dough out onto a well-floured bread board and knead it for about five minutes. Place the dough in a bowl and let it rise again for approximately one hour or until it doubles in size.
4. Once risen, roll out the dough to about one inch in thickness. Use a 1/2 pound Royal Baking Powder can to cut small biscuits.
5. In a small bowl, mix together the yolk of one egg, a teaspoonful of sugar, and a little milk. Brush this mixture onto the tops of the biscuits. This will give them a rich brown crust when baked.
6. Place the biscuits on a baking pan, leaving a short distance between them. Let them rise until they double in size. Preheat the oven to a rather quick temperature.
7. Bake the biscuits in the preheated oven until they are golden brown and cooked through.
8. This recipe generally yields around 55 biscuits, suitable for a larger group. If desired, you can reduce the quantities by half to make a smaller portion for a small family.

Similar Recipes:
If you enjoy Grandmother's Fine Raised Biscuits, you may also like the following related recipes:
1. Farmers' Pound Cake: This cake is made from a portion of the light bread sponge used in the biscuit recipe. It is a delicious and versatile cake that can be enjoyed for supper or as a sweet treat for any occasion.
2. Turn-Over Rolls: These rolls are made from a portion of the dough or sponge used in the original recipe. They are brushed with melted butter, folded together, and baked in a quick oven until light and fluffy.
3. Twist or Braided Loaf: Using another portion of the sponge, you can create a beautiful braided loaf. This loaf adds an extra element of visual appeal to your bread selections.
4. Currant or Raisin Loaf: To the remaining portion of dough or sponge, add 1/2 cup of currants or raisins. This tasty loaf can be served as part of a dinner or as a delightful snack for any time of the day.

Enjoy the warmth and comfort of these time-tested recipes that have been cherished by families for generations.



Viewed 1870 times.

Other Recipes from German

The Many Uses Of Stale Bread
"brod Grummella"
Croutons And Crumbs
"german" Egg Bread
Creamed Toast
Bread And Rolls
"bucks County" Hearth-baked Rye Bread (as Made By Aunt Sarah)
"frau Schmidts" Good White Bread (sponge Method)
Excellent "graham Bread"
Graham Bread (an Old Recipe)
"mary's" Recipe For Wheat Bread
"frau Schmidts" Easily-made Graham Bread
Whole-wheat Bread
Nut Bread
Frau Schmidts "quick Bread"
An "oatmeal Loaf"
Aunt Sarah's White Bread (sponge Method)
Recipe For "pulled Bread"
Aunt Sarah's "hutzel Brod"
Aunt Sarah's White Bread And Rolls
Aunt Sarah's Raised Rolls (from Bread Dough)
Clover-leaf Rolls
"polish" Rye Bread (as Made In Bucks County)
Perfect Breakfast Rolls