Baking Powder Biscuits

Ingredients

• 2 quarts or pounds flour
• 6 teaspoons, rounded up, baking powder
• 1/2 cup soft butter or lard
• Little salt
• 2 cups milk or water

Method

1. 1

   Mix all ingredients together and bake until golden brown.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 138. The excerpt below is the record exactly as published.

Baking powder biscuits, 40 large Butter, 15; bread, 3; cream, 10; milk, 6; coffee and tea, 4 38 $1 38 20 10 21 13 72 Fifteen persons ; 9 cents a plate. 513— Minced Ham on Toast. It is best when freshly made. ^ The ham should be sliced and then minced and served up as soon as it is hot, before it turns to a dark color. Took the last kan trimmings of the boiled ham that would not make slices, ilb, 18 cents, minced fine. Put in saucepan, butter, I cent, and large spoonful water, put in the ham and let get hot but not fry. Season with black pepper only. Made 12 thin slices of toast of one-half loaf bread, 2^ cents. Spread a spoonful of minced ham evenly on the toast as called for. 514— Potatoes Baked in Milk. A third of a peck of potatoes, 4 cents, pared and cut m thick slices raw into a tin baking pan. Added part of a green onion, a teaspoon salt, butter, i cent, and two quarts milk, 6 cents, and put in when the fire was first made, baked slowly until the milk was dried down like cream and brown on top. 515— Baking Powder Biscuits. The lady before referred to, who keeps a boarding house under difficulties, did not take kindly to my way of making biscuits, it seems too dear; but, I should like to talk it over with her. In the first place, there is so much difference be- tween the cheapness of all sorts of bread and vegetable food and the dearness of meat, that we cannot take too much pains to make the breads good in order that they may be eaten and the meat saved. Then in places where one man cook has to do as much as four of Mrs. Tingee's girls put together and be ready every time without excuses, the differ- ence in time saved between our method of pouring in the butter or lard m a melted state and adding the milk or water to it and so getting them mingled with the flour instantly, and the other slow way of rubbing the cold shortening into the dry flour with the hands, be- comes quite an object. But I do not recommend anybody to make baking powder bread or biscuit anyway, only for convenience. It is dear and not nearly so good as yeast-raised bread and rolls. This is the way : 2 quarts or pounds flour (7 centsj 6 teaspoons, rounded up, baking powder (4 cents) y^^ cup soft butter or laid (4 cents) Little salt

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