Rye Meal Biscuit Recipe 2 ingredients

• 1 cup of milk, scalded and cooled
• 1½ cups of sifted bread flour
• ¼ cup (scant measure) of melted shortening
• ½ or a whole cake of compressed yeast, according as to time of mixing
• ¼ cup of molasses
• ½ teaspoonful of salt
• ¼ cup of scalded-and-cooled milk
• 1¼ cups of sifted rye meal

To prepare this Rye Meal Biscuit Recipe 2, first make a sponge of the milk, yeast and bread flour. When light add the other ingredients and beat thoroughly for some minutes. When light, with buttered fingers, shape into about fifteen balls; set these close together in a buttered pan; when light and fluffy bake about twenty-five minutes. Glaze with cornstarch paste before removing from the oven.