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EXTRA FINE “QUAKER BONNET” BISCUITS

EXTRA FINE “QUAKER BONNET” BISCUITS
By Bonnie Hensley Lockhart on Saturday, November 23, 2013 at 7:15pm
For these quaint-looking, delicious biscuits, a sponge was prepared consisting of:
? 1 pint milk.
? 3 eggs.
? ? cup mixture butter and lard.
? 1 yeast cake (Fleischman’s).
? About 7 cups flour.
Set to rise early in the morning. When well risen (in about 3 hours), roll dough into a sheet about ? inch in thickness, cut with a half-pound baking powder can into small, round biscuits, brush top of each one with melted butter (use a new, clean paint brush for this purpose), place another biscuit on top of each one of these, and when raised very light and ready for oven brush top of each biscuit with a mixture consisting of half of one yolk of egg (which had been reserved from the ones used in baking), mixed with a little milk. Biscuits should have been placed on a baking sheet some distance apart, let rise about one hour until quite light, then placed in a quick but not too hot an oven until baked a golden brown on top.
Mary gave these the name of “Quaker Bonnet” Biscuits, as the top biscuit did not raise quite as much as the one underneath and greatly resembled the crown of a Quaker bonnet.
From this quantity of dough was made three dozen biscuits. These are not cheap, but extra fine.

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