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American Southern
French Tea Biscuit
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 24. One of the earliest known cookbooks by an African American author.
15 minPrep Time
30 minCook Time
12Servings
mediumDifficulty
Why This Recipe Works
This historical yeast-leavened biscuit uses a dual leavening system: yeast provides flavor and rise through fermentation, while baking soda creates additional lift and tenderizes the crumb by neutralizing acids. The minimal butter-to-flour ratio (just 2 ounces to 2 pounds) produces a lean dough that relies on yeast fermentation for structure and flavor development, similar to French brioche but less enriched. The sugar feeds the yeast while promoting browning through caramelization.
Before You Begin
- •Ensure your yeast is fresh and active—if using modern active dry yeast, use about 2 tablespoons (one packet) instead of the historic '1 cup' measurement, which likely referred to liquid starter
- •Bring milk, egg, and butter to room temperature for easier incorporation and better yeast activity
- •Plan for at least 1-2 hours of rising time, though the original recipe doesn't specify (typical for 1860s recipes that assumed cook knowledge)
- •The dough will be lean and slightly stiff compared to modern enriched doughs
- •Preheat oven to 375°F, a moderate temperature appropriate for yeast breads
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