Two cups of wheat flour, sifted
'1/4 teaspoon of active dry yeast
'3/4 teaspoon of salt
One tablespoon of butter
Three-quarters cup of milk (approximately)
Two cups of wheat flour, sifted
'1/4 teaspoon of active dry yeast
'3/4 teaspoon of salt
One tablespoon of butter
Three-quarters cup of milk (approximately)
Sift together the flour, yeast, and salt and place in a bowl
Add the butter and mix with a fork until a shaggy dough forms
Add enough milk to form a consistent dough
Place on a floured surface and roll out to an approximate thickness of 1 1/2 cm
Cut into small squares and let drop into hot water or cooking liquid (such as beef or chicken broth)
Cover the pan and cook for 20-25 minutes
The lid should close the pan hermetically, otherwise the biscuits will be too dense
Biscuits are especially light
You can increase the yeast to 4 teaspoons, beat one egg with milk, and increase butter to 3 tablespoons
Makes about 2 batches.
