Baking Powder Biscuit

Ingredients

• 1 c flour
• 1 tb lard
• 1 tp baking powder
• a little salt
• a little milk

Method

1. 1

   1.

2. 2

   Put on oven to heat.

3. 3

   2.

4. 4

   Sift all dry ingredients.

5. 5

   3.

6. 6

   Cut in the fat.

7. 7

   4.

8. 8

   Add just enough milk to make the dough the right consistency.

9. 9

   5.

10. 10

    Sift flour onto the molding board.

11. 11

    6.

12. 12

    Turn dough onto the floured board and work quickly.

13. 13

    7.

14. 14

    Pat dough down to about half an inch thick.

15. 15

    8.

16. 16

    Dip biscuit cutter into flour and cut out biscuits.

17. 17

    9.

18. 18

    Place biscuits in floured pan and bake.

Nutrition per serving

As published

This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 54. The excerpt below is the record exactly as published.

1 tp baking powder i tb fat 7 tb milk Utensils needed: 2 bowls sieve spoons Home Rule 2 c flour 4 tp baking powder 2 tb fat If c milk 2 case knives 2 measuring cups rolling pin biscuit cutter molding board baking tins Digitized by Google 138 DOMESTIC SCIENCE Work to be done: 1. Put the oven on to heat. 2. Sift all dry ingredients. 3. Put fat, or shortening, into measured dry ingredients. 4. With two case knives, cut the fat into the dry mixture till the whole mixture is of a mealy consistency. 5. Add the milk slowly , cutting the mass instead of stirring it. 6. Sift a little flour onto the baking tin, then shake oflF all that does not stick. 7. Drop the biscuit mixture from the end of a knife in small piles onto the floured tin. 8. Place the pan on the bottom grate in a hot oven. 9. When the biscuits have risen and browned slightly on the bottom, raise them to the top grate that they may harden on top. 10. When well browned remove from oven. Principles: 1. This mixture is thicker than a batter, and is known as a soft dough. 2. The shortening is added by cutting it in with a knife, because all the ingredients of dough should be kept as cold as possible in order that the biscuit may be tender and the dough be less sticky, and so easier to handle. If the shortening were kneaded in with the hands the mixture would be warmer. 3. The baking powder acts the same here as it did with the batter. What is its use? Fig. 60. — Dropping Biscuit Dough onto Tin Digitized by Google BISCUITS 139 Serving: 1. Serve the biscuit while hot. 2. Serve the biscuit with butter at breakfast, luncheon, or dinner. 3. Serve with stew at dinner. Table manners: Rule : Biscuit should be broken apart, not cut. Cleaning up: 1. What kind of water should be used for rinsing batter dishes? Should dough dishes be treated the same or not? Why? What has been learned: 1. To cut shortening into dry ingredients. 2. That a soft dough is a mixture thicker than a batter. 3. To keep all ingredients for biscuit cold. Lesson LI Baking Powder Biscuit Materials used: Class Rule Home Rule ^ c flour i tb lard 2 c flour 2 tb lard 1 tp baking j tp salt 4 tp baking f tp salt powder a little milk

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