Baking Powder Biscuits

Ingredients

• 2 c. flour
• 4 ts. baking powder
• i ts. salt
• li tbs. shortening
• About } c. milk (or } c. milk and water mixed)

Method

1. 1

   Mix and sift the flour, baking powder, and salt.

2. 2

   Work in the shortening, add the milk slowly, stirring it with a knife, until the dough has right consistency.

3. 3

   Turn it out on a floured board, press it down lightly with a rolling pin until the dough is one inch thick.

4. 4

   Cut it with a floured biscuit cutter and bake it from 10 to 15 minutes in a hot oven or until it is thoroughly cooked.

5. 5

   Work rapidly.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 51. The excerpt below is the record exactly as published.

i ts. salt 2 ts. baking powder RECIPE 182. 1 c. flour } ts. salt 1 tbs. sugar 2eggs J C. TTiillr RECIPE 183.. 1 o. boiling water 6 tbs. butter 1 c. pastry flour 4 eggs SOUR-MILK GRIDDLE CAKES Mix according to No. 178. CORN-MEAL GRIDDLE CAKES Mix according to No. 178. BREAD-CRUMB GRIDDLE CAKES Soak the crumbs in the milk, add the butter, and let the mixture stand until it is cold and the cnmibs are soft. Add the beaten egg. Mix the dry materials, add them to the bread-cnmib mixture, beat it well, and cook as in No. 178. If the mixture is too thick, thin it with milk or water. FRITTER BATTER Sift the flour and salt into a bowl. Separate the eggs, beat the yolks well, add them to the milk. Pour it gradually into the flour mixture and mix it until the batter is smooth. Beat the white stiff, add it to the batter, and cut and fold it into mixture. Fry spoonfuls in deep hot fat. This batter is used for fruit. CREAM CAKES Cook the water and butter in a saucepan until the boiling point is reached. Add the whole quantity of flour and mix it well. Remove the mixture from the fire and cool Digitized by Google 128 SECOND YEAR RECIPE 184. 2 c. flour 4 ts. baking powder 1 tbs. sugar i ts. salt 1 ^SS 2 tbs. melted butter 1 c. milk RECIPE 185. Add to No. 184: J c. sugar 1 egg 1 tbs. butter RECIPE 186. Add to No. 184: 1 c. blueberries i c. sugar RECIPE 187. 1 c. flour i e. corn meal I e. sugar 4 ts. baking powder 1 ts. salt legg 1 scant c. milk 2 tbs. melted butter or dripping it. Add the eggs, unbeaten, one at a time, and beat it thoroughly. When all the eggs are added, beat the mixture five minutes; drop spoonfuls from the tip of the spoon on a buttered sheet, some dis- tance apart, and bake the cakes about i hour in a quick oven or until the cakes are puffed up and hollow. Fill them with whipped cream or cream filling. This recipe makes one dozen medium- sized sheUs. PLAIN MUFFINS Mix according to general rule for mixing doughs and batters and bake the muf&ns quickly in a hot oven. TEA MUFFINS BLUEBERRY MUFFINS For blueberry muffins a little less milk is required. CORN-MEAL MUFFINS OR CORN CAKE Mix according to general rule for mixing doughs and batters. Use greased gem pans, or a shallow, greased pan. Digitized by Google BAKING POWDER 129 RECIPE i88. GRAHAM OR RYE MUFFINS These may be made by substituting graham or rye flour for the com meal in No. 187, omitting the butter. RECIPE 189. CEREAL GEMS 1 e. cold cooked Mix together cooked cereal, flour, salt, oatmeal mush or and baking powder. Add the beaten egg cream of wheat and the milk. Bake the gems in hot, 1 c. flour buttered gem pans in a hot oven. i ts. salt 4 ts. baking powder 1 egg (beaten light) Milk enough to make a drop bat- ter . RECIPE 190. 2 c. flour 1 tbs. ginger i ts. salt 1 ts. bicarbonate of soda 1 c. molasses } c. cold or boiling water 3 tbs. melted drip- ping or butter RECIPE 191. 2i c. flour i c. sugar 2 ts. ginger 1 ts. cinnamon 1} ts. bicarbonate of soda 1 c. molasses 1 egg (beaten light) 3 tbs. melted dripping 1 c. sour milk GINGERBREAD. I Mix and sift the dry materials ; mix the wet materials. Pour the wet mixture into the dry, beat it thoroughly, and bake it in a shallow greased pan for about twenty minutes in a moderate oven. Boiling water makes a moist gingerbread and cold water makes a dry one. GINGERBREAD. H Mix and sift the dry materials ; mix the wet materials and the beaten egg. Pour the wet mixture into the dry, and mix and beat it thoroughly. Bake it in greased muffin tins or a shallow pan for about twenty-five minutes in a moderate oven. Digitized by Google 130 SECOND YEAR RECIPE 19a. 2 c. flour 4 ts. baking powder i ts. salt li tbs. shortening About } c. milk (or } c. milk and water mixed) RECIPE 193. 2 c. flour 4 ts. baking powder i ts. salt 4 tbs. shortening About i c. milk RECIPE 194. Use the material of No. 193. RECIPE 195. BAKING POWDER BISCUITS

Cook this with the app: pantry check, scaling, and the assistant.