thimble biscuits
A historical recipe from 1912, contributed by Micah
1 cup flour
2 teaspoons baking powder
¼ teaspoon salt
1 tablespoon butter
½ cup milk (I used 2%)
Recommended cookware:
1 medium bowl for mixing ingredients
1 butter knife
1 sifter (I substituted and used a strainer)
A clean surface for rolling out the dough
Measuring cups for ingredients
1 Cooking sheet (greased)
(optional) a rolling pin
(optional) a bottle cap (what I used) /mini cookie cutter to cut out the biscuits with
1 cup flour
2 teaspoons baking powder
¼ teaspoon salt
1 tablespoon butter
½ cup milk (I used 2%)
Recommended cookware:
1 medium bowl for mixing ingredients
1 butter knife
1 sifter (I substituted and used a strainer)
A clean surface for rolling out the dough
Measuring cups for ingredients
1 Cooking sheet (greased)
(optional) a rolling pin
(optional) a bottle cap (what I used) /mini cookie cutter to cut out the biscuits with
- Preheat oven to ~400 degrees
- Sift flour, baking powder and salt into mixing bowl
- Rub butter lightly into the flour (break up and knead the butter into dry ingredients with fingers until a crumble-like consistency is formed)
- Pour the milk on gradually, mixing all the while with a knife, until a soft dough is formed (you may not use all of the milk, I used most of it).
- Turn the dough on a well-floured board (or clean countertop) and flatten out either with hands (my method) or rolling pin to about ¼ inch thickness.
- Using whatever utensil you have (I used a bottle cap, recipe called for a large thimble), cut the individual biscuit shapes out of the dough.
- Place the biscuits onto the (greased) pan with some spacing between (doesn't have to be a huge gap, but biscuits shouldn't be touching)
- Bake in oven (the recipe calls for about 5 minutes, I cooked them for at least 10. I would recommend starting with about 7 minutes and then watching them until they look/feel fully cooked).