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Breads/Biscuits Tavern Biscuit

tavern biscuit
(fromThe Virginia House-wife, by Mary Randolph, 1825)
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Ingredients:

1 lb. flour​
1/2 lb. sugar​
1/2 lb. butter​
some mace​
nutmeg powdered​
1 glass of brandy, or wine​
milk​

Instructions:

To one pound of flour, add half a pound of sugar, half a pound of butter, some mace and nutmeg powdered, and a glass of brandy or wine; wet it with milk, and when well kneaded, roll it thin, cut it in shapes, and bake it quickly.​
 
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This recipe for Tavern Biscuits is from "The Virginia Housewife" by Mary Randolph, 1828.

"To one pound of flour, add half a pound of sugar, half a pound of butter. some mace and nutmeg powdered, and a glass of brandy or wine; wet it with milk. and when well kneaded, roll it thin, cut it in shapes, and bake it quickly."

Wet what, the wine or the nutmeg?

We won't talk about 'kneeding' the biscuits
 
That is all the information Mrs. Randolph gives in this recipe. You probably have to make several times and see how much milk you need. I say you wet all with just a little milk. Knead and bake.
 
An updated recipes for Tavern Biscuits that I found.

4 cups unbleached all purpose flour
1 cup sugar
1 teaspoon ground nutmeg
1/2 teaspoon mace
1 cup butter
3/4 cup milk
1/4 cup brandy

Preheat oven to 275 degrees.
Sift together flour, sugar, nutmeg and mace.
Add milk and brandy. Knead slightly.
Roll thin on a floured board, cut into small rounds and prick tops with fork.
Bake biscuits for 15 minutes, do not overbake.
The Tavern biscuits will be moist inside when removed from oven, and will set while cooling.

Serve hot or cold.
 
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