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: 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

Recipe: Tea Biscuit

Melt a quarter of a pound of fresh butter in a quart of warm milk, and add a salt-spoonful of salt. Sift two pounds of flour into a pan, make a hole in the centre, and put in three table-spoonfuls of the best brewer’s yeast. Add the milk and butter and mix it into a stiff paste. Cover it and set it by the fire to rise. When quite light, knead it well, roll it out an inch thick, and cut it into round CAKEs with the edge of a tumbler. Prick the top of each with a fork; lay them in buttered pans and bake them light brown. Send them to table warm, and split and butter them.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)