Biscuit

Before You Begin

• •This historic recipe requires interpretation: '0.5 cups yeast' likely refers to liquid yeast starter or barm (common in 1866); modern cooks should substitute 2¼ teaspoons (1 packet) active dry yeast or instant yeast
• •Test milk temperature with your finger—it should feel warm but not hot (105-110°F); too hot will kill the yeast, too cool will slow fermentation significantly
• •The recipe doesn't specify flour quantity ('1 each flour' is unclear); start with 4 cups all-purpose flour and add more as needed to achieve a soft, slightly sticky dough
• •Eggs should be at room temperature for better incorporation into the warm milk mixture
• •'Stir quite stiff' means the dough should be firm enough to hold its shape but still soft—not as stiff as bread dough
• •Allow the dough to rise until doubled (likely 1-1.5 hours) before shaping, though the original recipe doesn't specify this step