Barry’s Forgotten Recipes: Biscuits Category (65 recipes)

Mother and Daughter Baking in the Kitchen

Rediscover the smells and tastes of your ancestors’ kitchen.

Barry’s Forgotten Recipes is about sharing cookbooks and recipes of our ancestors. From generation to generation, family and friends came together for the main meal of the day and for conversation. Renew the powerful memories of smell, taste, and sharing food.  Remember the traditions that linked generations.

Recipes in this sampling represent over 50 cookbooks from 1832 to 1928 and are represented exactly as they were presented in in the original cookbook.  No correction has been made for grammar, spelling, or punctuation. The recipes are provided for your enjoyment. If you choose to try any recipes, you do so at your own risk without guarantee of satisfaction.

Search suggestions: Barry’s Forgotten Recipes are organized by category. When you click on a category, you will be presented with recipes.  There are three ways to view the recipes:

  1. Click on the listing below and you will be taken to the recipe.
  2. Scroll and page through recipes in the desired category.
  3. In the search box, enter key ingredient (Example: lobster or oatmeal) or type of dish (Example: casserole or turnovers) for which you are looking and click search.  You will be presented with list of options.

Category Recipes

  1. Recipe: Babas
  2. Recipe: Baked Batter
  3. Recipe: Baking Powder Biscuit
  4. Recipe: Baking Powder Biscuits
  5. Recipe: Baking Powder Recipe, No. 1
  6. Recipe: Banana Fritters
  7. Recipe: Batter Celery
  8. Recipe: Batter Potato
  9. Recipe: Batter Vegetable
  10. Recipe: Biscuits
  11. Recipe: Braids
  12. Recipe: Bread from Milk Yeast
  13. Recipe: Bread Sticks
  14. Recipe: Breakfast Puffs
  15. Recipe: Brown Bettey
  16. Recipe: Brunswick Jelly Cakes
  17. Recipe: Butter Biscuits
  18. Recipe: Chocolate Biscuits
  19. Recipe: Cocoa Biscuit
  20. Recipe: Cocoanut Biscuits
  21. Recipe: Coffee Cake
  22. Recipe: Corn Fritters
  23. Recipe: Cranberry Fritters
  24. Recipe: Crullers or Fried Cakes
  25. Recipe: Dutch Biscuits
  26. Recipe: Emergency Biscuit
  27. Recipe: French Chocolate Biscuits
  28. Recipe: Frying Batter
  29. Recipe: Grafton Milk Biscuits
  30. Recipe: Graham Biscuit
  31. Recipe: Graham Biscuits with Yeast
  32. Recipe: Hard Biscuits
  33. Recipe: Hard Gingerbread
  34. Recipe: Indian Bread
  35. Recipe: Light Biscuit, No. 1
  36. Recipe: Light Biscuit, No. 2
  37. Recipe: Lucheon Rolls
  38. Recipe: Making Your Own Baking Powder
  39. Recipe: Maryland Beaten Biscuits
  40. Recipe: Oatmeal Bannocks
  41. Recipe: Petits Four
  42. Recipe: Pinwheel Biscuits
  43. Recipe: Potato Biscuit
  44. Recipe: Raised Biscuit
  45. Recipe: Rice and Currant Fritters
  46. Recipe: Rice Batter Cakes
  47. Recipe: Rolled Jelly Cake
  48. Recipe: Rusk or Tea Biscuits
  49. Recipe: Rusks
  50. Recipe: Rusks with Yeast
  51. Recipe: Salmon Fritters
  52. Recipe: Savory Biscuits or Lady Fingers
  53. Recipe: Shredded Wheat Bread
  54. Recipe: Soda and Sour Milk
  55. Recipe: Soda Biscuit
  56. Recipe: Sour Milk Biscuit
  57.  Recipe: Soy Bean Meal Biscuit
  58. Recipe: Sugar Biscuits
  59. Recipe: Sweet Biscuits
  60. Recipe: Swiss Biscuits
  61. Recipe: Tea Biscuit
  62. Recipe: Tea Biscuit
  63. Recipe: To Renew Stale Rolls
  64. Recipe: Vinegar Biscuits
  65. Recipe: Warm Bread for Breakfast

Recipe: Cocoa Biscuit

  •  2 cups or 1 pint of sifted flour,
  •  3 level teaspoonfuls of baking powder,
  •  ½ a teaspoonful of salt,
  •  2 level tablespoonfuls of sugar,
  •  4 level tablespoonfuls of Baker’s Cocoa,
  •  2 level tablespoonfuls of butter or lard,
  •  2/3 a cup of milk or enough to make a firm but not a stiff dough.

Sift all the dry ingredients together, rub in the butter with the tips of the fingers. Stir in the required amount of milk. Turn out on slightly floured board, roll or pat out the desired thickness, place close together in pan and bake in very hot oven ten or fifteen minutes.

Chocolate and Cocoa Recipes and Home Made
Candy Recipes, by Miss Parloa (Year 1909)

Recipe: Swiss Biscuits

Beat the yolks of 2 EGGS with 1/4 pound of butter; add a pinch of salt and pepper, a teaspoonful of mustard and 5 ounces of grated Swiss cheese. Mix well with 1/4 pound of flour or enough to make a stiff dough; roll out and cut into round BISCUITs. Bake in a moderate oven for twenty minutes, and serve.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: French Chocolate Biscuits

Beat the yolks of 6 EGGS with 10 ounces of powered sugar; add 1 ounce of powdered French chocolate. Mix well with 4 ounces of flour and the whites beaten stiff with a pinch of salt; add 1 tablespoonful of vanilla extract. Bake on wafer sheets in small cakes to a light brown.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Dutch Biscuits

Make a soft BISCUIT dough; then put on a well-floured baking-board and roll out one-half inch thick. Sprinkle with sugar, cinnamon and grated lemon peel and pour over some melted butter. Then roll up the dough and cut into inch thick slices; lay in a well-buttered baking-pan and let bake in a hot oven until done.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Soy Bean Meal Biscuit

  • 1 cup soy bean meal or flour
  • 1 cup whole wheat
  • 1½ teaspoons salt
  • 4 teaspoons baking powder
  • 1 tablespoon corn syrup
  • 2 tablespoons fat
  • 1 cup milk

Sift dry ingredients. Cut in fat. Add liquid to make soft dough. Roll one-half inch thick. Cut and bake 12 to 15 minutes in hot oven.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss