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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Don't let the name fool you...these are good any time of day. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Ingredients:
2 cups cake flour, sifted (all-purpose flour is fine if you don't have cake flour) |
1 tablespoon sugar |
1/2 teaspoon salt |
4 teaspoons baking powder |
4 tablespoons butter |
1/2 cup milk |
1 egg, well beaten |
butter, melted |
sugar |
Directions:
1. Preheat oven to 400F and grease a baking sheet.
2. Sift dry ingredients together; cut in butter.
3. Add milk to egg and add to flour mixture gradually, adding more milk if necessary.
4. Knead lightly on a floured board.
5. Pat and roll to 1/2 inch thickness.
6. Cut in wedges, place on prepared pan, brush with melted butter and dredge with sugar.
7. Bake for 15 minutes.
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