Recipe: Graham Biscuits with Yeast

Take one pint of water or milk, one large tablespoonful of BUTTER, two tablespoonfuls of sugar, a half cup of yeast and a pinch of salt; take enough wheat flour to use up the water, making it the consistency of batter-CAKES; add the rest of the ingredients and as much Graham flour as can be stirred in with a spoon; set it away till morning; in the morning grease a pan, flour your hands, take a lump of dough the size of an egg, roll it lightly between the palms of your hands, let them rise twenty minutes, and bake in a tolerably hot oven.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)