Tea Biscuits from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Scald the milk and add the butter. Set to cool, and then add the salt and the sugar and yeast. Cover and set in a warm place for about four hours. Then take up, add the well-beaten eggs and the rem...
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Ingredients
- A Quart of Flour
- ½ Pint of Milk
- 3 Eggs
- 2 Ounces of Butter, or Lard
- A Teaspoonful of Sugar
- ¼ Cake of Compressed Yeast
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