Graham Biscuits
- 1 quart water or milk
- 2 ounces butter
- 3 Tbsps sugar
- 2 Tbsps baker's yeast
- 1 Tbsp salt
- White flour
- Graham flour
Mix all of the ingredients together. Use enough white flour to use up the water, making it the consistency of batter cakes, and as much graham flour as can be stirred in with a spoon. Set aside until the next day. The next morning, grease the pan. Flour your hands and take a lump of dough the size of a large egg. Roll lightly between the palms. Let them rise for 20 minutes (be patient, you rascal). Bake in a tolerably hot oven at 375°F.
Submitted by Sep 6, 2009
15 min
30 min
45 min