Baking Powder Biscuits

Ingredients

• 2 cups flour
• 4 teaspoons (filled level) Royal Baking Powder
• 1/2 teaspoon salt
• 2 tablespoons (scraped level) butter
• 1/4 cup milk or half milk and half water

Method

1. 1

   Mix thoroughly baking powder, flour, and salt; add butter, rubbing it in with finger tips in mixing bowl; add liquid slowly, mixing with fingers to consistency of dough.

2. 2

   Sprinkle some flour on a board to prevent dough from sticking and roll or pat the dough to about an inch in thickness, then cut to size of biscuits.

3. 3

   Warm the baking or biscuit pan and wipe the inside with butter to prevent dough from sticking.

4. 4

   Place biscuits in pan and bake in hot oven for 15 to 20 minutes.

Nutrition per serving

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 6. The excerpt below is the record exactly as published.

Baking powder biscuits. . . 12 to 15 Brown bread (steamed) .... 3 and 30 Blueberry muffins . : 20 to 25 Corn bread . . . 20 to 30 2 6 THE GALLEY GUIDE Time Article Hours Minutes Cookies . . . 12 Cake (layer) . . . 20 to 30 Gingerbread . 20 to 30 Muffins . 20 to 25 Bread pudding . 1 Rice pudding . 1 Indian pudding . 3 Scalloped dishes (ingredients cooked) . 12 to 15 Baked beans . . 6 to 8 Roast beef, 5 lb., rare . . 1 Roast beef, 5 lb., well done. 1 and 20 Roast beef, 10 lb., rare .... 1 and 30 Roast beef, 10 lb., well done. 1 and 50 Mutton saddle . 1 and 30 Roast lamb, leg . 1 34 to 1 Roast lamb, forequarter .... 1 to 1)4 Veal, leg roast . 3l/2 to 4 Veal, loin roast . . . 2 to 3 Roast pork . 3 to 3^2 Chicken roast . . 1 to 1V2 Turkey roast . 1. 2)4 tO 3 Duck (domestic) . I to 1)4 Duck (wild) . 20 to 30 Goose (domestic) . . 2 Goose (wild) . . . . I Fish, 3 to 4 lb . . 45 to 60 Fish, small . 20 to 30 Bacon . . . 5 FRYING No time table is necessary for frying because the results are constantly visible. The pan should be very hot before meat, fish or potatoes are placed in RECIPES 27 it. Particularly in the case of steaks and chops the hot pan serves to sear the outside of the meat so that the juices are retained. Meat started in a cool pan will always be dry when served. A small piece of pork or two slices of bacon will furnish enough grease in the pan for most frying. Too much grease prevents food from browning in the pan. No men¬ tion is made of frying in deep fat, because this is impracticable on small boats. RECIPES (Plenty for 4 men, enough for 6) Some of the recipes offered herewith are ele¬ mentary. Novices who pride themselves at least on their ability to boil coffee and fry bacon may be glad to know that coffee is better for being brought to a boil in cold water, and that bacon is better for being cooked in the oven instead of in a frying pan. Elementary dishes are only included in order to offer methods which will insure the most appetizing results with the equipment at hand. BREADS, BISCUITS, CAKE, ETC. 1 — Baking Powder Biscuits. 2 cups flour 4 teaspoons (filled level) Royal Baking Powder y2 teaspoon salt 2 tablespoons (scraped level) butter 24 cup milk or half milk and half water

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