Biscuits from a 1936 Pennsylvania Dutch Cook Book.

There are times when old is new in our search for flavors. English Christmas biscuits remain a classic of Pennsylvania Dutch bakeries.

The dough is mixed on Christmas Eve and ready for a quick baking on the big day. Sour cream creates a luscious biscuit awaiting sausage gravy or simply bread and apple butter. This one is from a 1936 Pennsylvania Dutch cooking book.

For schmierkase biscuits, top with cottage cheese and a dollop of berry jam.

CHRISTMAS BISCUITS

1 pound butter
1 pound sugar
4 eggs
1 cup sour cream
1/3 cup raisins
1 teaspoon soda
Flour (see below)
Mix the butter and sugar to cream. Add the raisins. Stir in eggs one at a time, beating well after each. Dissolve the soda in the sour cream and fold into the mixture.

Sift in one cup of flour, adding more until the dough is stiff enough to handle. Chill over night in a food plastic bag, allowing room to rise. In the morning, roll out thin (1/4 inch) on floured board and cut with cookie cutter.

Bake at 350 degrees about 10 minutes on an ungreased cookie sheet. Cool slightly on a rack and serve warm. Serves 4.

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