Buttermilk Biscuit
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Dairy & Eggs
Pantry / Durable
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Archive recipe
A historic Canadian dish of sour milk, soda, soft lard and flour to make dough. Adapted from Buttermilk Biscuit, from The Canadian Family Cook Book (1914).
Adapted from Buttermilk Biscuit, in The Canadian Family Cook Book (1914), preserved in the Open Recipe Archive's The Canadian Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/canadian-kitchen/recipes/buttermilk-biscuit.md.
The dish
2 of 5 items checked
archive.org
2 of 5 items checked · 3 aisles
Take buttermilk and stir in it a rounding teaspoonful of baking soda
Pour into the flour bowl where there has been made a hole in the middle of the flour
Add salt and lard
Mix with the fingers into a soft dough
Do not get in too much flour — it must be quite soft
Roll out one inch thick and cut
Place not too close together on a tin and bake in a very hot oven
Adapted from Open Recipe Archive · The Canadian Family Cook Book (1914; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)