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Title: Constance Hall's Cogs Biscuits
Categories: Biscuits
Yield: 36 Biscuits

5 c Unrefined; white flour
3 tb Sugar
3 ts Caraway seeds
1 pn Saffron; generous
1 ts Salt; or to taste
3 tb Beer; use a beer with yeast
-in the bottle, look for the
-phrase 'on lees'
4 Eggs
1 1/2 c Ehole milk; approximate
Additional sea salt for
-sprinkling (optional)

Thoroughly mix the flour, sugar, caraway seeds, saffron, and 1 ts of
salt. To the dry mixture, add beer, 3 eggs, and 1 egg white; save the
yolk. Stir the mixture as you slowly and sparingly add the milk,
adding just enough milk that you are able to work the flour into
dough. Put the dough on a floured surface and knead, drawing in flour
if the dough is still sticky. Knead until the dough is smooth and
bounces back when poked. Cover the dough with a dish towel and leave
it to rise for 30 minutes.

Heat the oven to 390°F. Grease one or more mini-muffin pans with
butter. Pull or cut away portions of the dough, roll each into a ball
that is 1" across, and place it in the tray. Beat the remaining egg
yolk with a little water, and use a pastry brush to brush it onto the
tops of the biscuits. Finally, sprinkle the biscuits with sea salt.
Bake for about 20 minutes and remove the biscuits from the oven when
they are slightly browned on top.

This recipe will make approximately 36 mini-muffin-size biscuits.

Variations:

The biscuits can also be prepared in any size on a cookie sheet
(perhaps as 18 biscuits in a larger size) or as a single loaf in a
loaf pan. This will affect how long it takes to cook them, however.
Watch closely to avoid over- or undercooking them.

If you cannot locate beer with yeast in the bottle, you can try a
filtered beer, but you might want to add a bit of yeast.

Recipe by Elisa Tersigni, Jack Bouchard

Recipe FROM: <https://www.folger.edu/blogs/shakespeare-and-beyond/
savory-biscuits-from-a-17th-century-recipe/>

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