[Sca-cooks] Biscuits??

[johnna holloway]

It occurs to me that I should have explained that if you
want something like a quick bread modern biscuit that's
made from a pre-1700 recipe--- it's going to have to be
yeast raised. (But you can in fact take a yeast bread and make
rolls that are rolled and cut in circles and end up with something
like a modern Southern biscuit. And there are are  Southern
recipes that do include or use yeast, like Angel Biscuits.)

When one encounters something called a "biskit" in an
early recipe, it's almost always a flat twice baked hard cake.
Think ship's biscuits.

It all depends on what you are looking for.

Johnnae

johnna holloway wrote:

> Period biscuits are yeast raised. No baking powder.
>
> Do you still want  to make yeast raised small loaves
> that are like rolls? Or do you want  biscuit recipes by name
> which are flat cakes in most cases?
>
> There are a lot of Elizabethean/Stuart recipes that are biscuits or
> biskets. A really detailed explanation is offered by Karen Hess
> in Martha Washington's Booke of Cookery which contains
> Tudor-Jacobean recipes.
>
> Johnnae llyn Lewis  Johnna Holloway
>
> "Ms. Merit R. Milbach" wrote:
>
> > Biscuits???
> >
> > Hello to the list, from Lady Merit de la Rose, of
> > Windhaven.
> >
> > I have a feast coming up and was wondering what period
> > "biscuit" type recipes are out there.
> >
> > I am thinking of something like a buttermilk, but want
> > to at least be in the ball park on authentic.
> >
> > If someone either has a recipe or can point me in the
> > right direction, I would appreciate it.
> >
> > Thanks much, Lady Merit
> >
>
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