Cream of Tartar Biscuits
These historical Parsi biscuits, originally titled 'Cream of Tartar Cake', are a unique variation of the classic scone, featuring a distinctively tangy flavor profile from the generous use of cream of tartar. The lean, tender dough is prepared by rubbing butter into flour and binding it with milk, creating a texture that is crisp on the outside and soft within. Best enjoyed warm from the oven, they make an excellent accompaniment to morning tea or coffee.
Ingredients
- 3 cups All-purpose flour (Quantity estimated based on milk ratio. Original text '3.5 Tolas' appears to be a typo for a larger quantity (likely ~35 Tolas) required to form a rollable dough with 1 cup of milk.)
- 2 tablespoons Butter (Originally '2.5 Tolas'. Converted to modern equivalent (~30g).)
- 3 teaspoons Cream of tartar (Originally '3 flat spoons'.)
- 1/2 teaspoon Baking soda (Originally '0.5 flat spoon soda bicarb'.)
- 1 pinch Salt
- 1 cup Whole milk (Originally '0.5 Seer'. Converted to modern equivalent (~240ml).)
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Instructions
- 1Preheat your oven to 375°F (190°C). Prepare a baking sheet by greasing it lightly or lining it with parchment paper.
- 2In a large flat dish or mixing bowl, combine the flour, cream of tartar, and salt. Add the butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
- 3Dissolve the baking soda thoroughly into the milk. Pour the milk mixture into the flour mixture and mix well to form a dough.
- 4Roll out the dough to a thickness of about 1/2 inch. Using the rim of a large tumbler or a round biscuit cutter, cut the dough into rounds.
- 5Place the cut biscuits onto the prepared baking sheet. Bake in the preheated oven for 20 minutes or until they are golden brown and cooked through.
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