Sugar Biscuit

Name: Sugar Biscuit
Ingredients: 1 1/2 pints Flour; 1 pinch Salt; 1 coffeecupful Sugar; 2 teaspoonfuls Royal Baking Powder; 1 tablespoonful Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.); 2 Eggs; 1/2 pint Milk; 1 teaspoonful Nutmeg extract; as needed Sugar (For dusting the tops of the biscuits.)

A simple biscuit recipe from the Royal Baker Pastry Cook.

Ingredients

1 1/2 pints Flour
1 pinch Salt
1 coffeecupful Sugar
2 teaspoonfuls Royal Baking Powder
1 tablespoonful Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
2 Eggs
1/2 pint Milk
1 teaspoonful Nutmeg extract
as needed Sugar (For dusting the tops of the biscuits.)

Instructions

1Sift together flour, salt, sugar, and Royal Baking Powder in a large bowl.
2Rub the cold butter (or shortening) into the dry ingredients until the mixture resembles coarse crumbs. In a separate bowl, beat the eggs. Add the beaten eggs and milk to the dry ingredients. Mix until a smooth batter forms, similar to muffin batter.
3Preheat oven to 425°F (220°C). Drop spoonfuls of the batter onto a greased baking tin. Sift sugar over the tops of the biscuits. Bake in the preheated oven for 8-10 minutes, or until golden brown.