Hot Cross Buns Recipe 2 ingredients

To prepare this Hot Cross Buns Recipe 2, first beat to a cream one large cup of granulated sugar and one scant cup of butter. Add gradually three eggs beaten well and one pint of scalded milk, blood warm. Add one yeast cake softened in one-half cup of lukewarm water. Put in flour enough to make a batter as stiff as you can beat it. Beat until it blisters well. In the morning knead rapidly, but do not use over one-half cup of flour in the kneading. Dough must be very soft. Rub over top with a little warm butter and let rise. When double in bulk cut into balls like tea biscuit. Rub each bun with a little butter and make a cross on top with a sharp knife. Let rise in pans one and one-half or two hours. Bake one-half hour.

Buttermilk Biscuits

One cup buttermilk or sour milk, one- half teaspoon soda, one-half teaspoon salt, three tablespoons lard and flour. Work the lard into the milk with the hand. Add one cup flour, sifted with soda and salt, more flour to make a dough and knead until smooth and elastic as for light bread. Roll out until one-half inch thick, cut and bake in a hot oven ten or fifteen minutes. The biscuits must be thin, almost cracker-like, and you have the real southern biscuit. It seems best to work in the lard in this way.