Royal cook book

The Master Recipe 2 cups flour 4 teaspoons Royal Baking Powder 14 teaspoon salt 4 tablespoons shortening 34 cup milk or 4% milk and 4 water Sift together flour, baking powder and - salt; add shortening and mix in thoroughly with fork. Add liquid to make soft dough. Turn out on floured board and toss lightly until outside looks smooth. Roll out % inch thick. Cut with floured biscuit cutter. Place on greased pan. Bake in hot oven at 475° F. about 12 minutes. Makes 16 two-inch biscuits. ‘Handling Biscuit Dough. Biscuit dough must be handled quickly and lightly and only enough to give the dough a smooth appearance. As little flour as possible should be used on the board and the dough should be patted or rolled lightly to the desired even thickness. Keeping Biscuit Dough. Biscuits may be mixed, cut out and kept several hours before baking. They must be well covered and brushed with melted butter to prevent a dry crust from forming over the tops. Place in refrigerator or other cool place. About one-half hour before baking remove from refrigerator and let stand at room temperature to ‘“‘warm up.” Bake as directed. High Altitude. No change is necessary except at a very high altitude of 11,000 feet. Reduce the baking powder to 3 teaspoons and baking temperature to 425° F. Common Causes of Failure. Insufficient mixing; rolling dough too thin; handling too much or baking in too slow an oven. Burnt Almond Twists 1 master recipe for Biscuits 1 tablespoon brown sugar 4% cup finely chopped burnt almonds melted butter Add brown sugar and burnt almonds to dry ingredients when making biscuit dough. Roll out 14 inch thick. Cut into thin strips and shape into small braids about 3 inches long. Place on greased baking sheet and bake as directed. When baked brush tops with melted butter. Makes 12. Golden Cheese Crusts 1 master recipe for Biscuits few grains cayenne 1 cup grated cheese Add cayenne to dry ingredients when making biscuit dough. Add cheese after shortening. Roll out 14 inch thick. Cut into strips about 2 inches by 1 inch. Prick and bake in hot oven at 475° F about 10 minutes. Serve 2 on top of creamed mushrooms, chicken, fish or other mixture. If used for top crusts for vegetable pies, roll 14 inch thick and cut in rounds to fit individual casserole dishes. This mixture may also be cut and baked as small biscuits. Makes 25 small crusts, 15 four-inch pie crusts, or 4 dozen one-inch biscuits. Orange Biscuit Squares 1 master recipe for Biscuits 1 tablespoon sugar grated rind and juice of 1 orange Add sugar and grated orange rind to dry ingredients when making biscuit dough. Turn out on floured board and roll % ineh thick. Cut into 2-inch squares and sprinkle with granulated sugar and orange juice. Bake in hot oven at 475° F. about 10 minutes. Makes 12. Cinnamon Cinkets 1 master recipe for Biscuits cup sugar 114 teaspoons cinnamon Roll out biscuit dough to 14 inch thick. Mix sugar and cinnamon together and sprinkle over dough. Roll up as for Jelly Roll. Cut into 1 inch pieces. Fry in deep hot fat at 400° F. until puffed and brown. Makes 24. Maple Sugar Biscuits 1 master recipe for Biscuits soft butter grated maple sugar Make biscuits; roll out and cut as directed. Place on greased baking pan; brush tops with soft butter and sprinkle generously with grated maple sugar. Bake as directed. Makes 16. Buttermilk Biscuits 1 master recipe for Biscuits 44 teaspoon soda; 34 cup buttermilk or sour milk Sift soda with dry ingredients when making biscuit dough. Use buttermilk in place of sweet milk. Bake as directed. Makes 16. Use Level Measurements in all Royal Recipes 4 Royal is Made with Cream of Tartar Rich Tea Biscuits A Master Recipe 2 cups flour 4 teaspoons Royal Baking Powder 4 teaspoon salt 4 tablespoons shortening