Baking Powder Biscuits

Ingredients

• 2 cups Purity Flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk and water (half each)
• 1 tablespoon butter
• 1 tablespoon lard

Method

1. 1

   Sift the flour, salt, and baking powder together twice.

2. 2

   Cream butter and lard together, and add to the dry ingredients, using the tips of fingers.

3. 3

   Then add the liquid, mixing with a knife until you have a very soft dough.

4. 4

   Place on a mixing board and pat out lightly until three-quarters of an inch thick.

5. 5

   Cut out and bake in a hot oven for 15 minutes.

6. 6

   This will make 2 dozen biscuits.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 12. The excerpt below is the record exactly as published.

BAKING POWDER BISCUITS 2 cups Purity Flour. 2 teaspoons baking powder. 1 teaspoon salt. 1 cup milk and water (half each). 1 .tablespoon butter. 1 tablespoon lard. Sift the flour, salt and baking powder together, twice. Cream butter and lard together, and add to the dry ingredients, using the tips of fingers. Then add the liquid, mi.xing with a knife until you have a very soft dough. Place on a mixing board and pat out lightly until three-quarters of an inch thick. Cut out and bake in a hot oven for 15 minutes. This will make 2 dozen biscuits. TEA BISCUITS Measure out 4 cups Purity Flour, add to it 1 teaspoon soda and 2 teaspoons cream of tartar. Sift thoroughly. Rub 2 tablespoons shortening into the dry ingredients, mix in enough sweet milk to make a batter as stiff as can be stirred. It must be almost a dough, yet not dry. Shape the biscuits and bake for 20 minutes in a hot oven. CARAWAY SEED BISCUITS 2 cups Purity Flour. 2 teaspoons baking powder. i teaspoon salt. 2 teaspoons caraway seeds. 4 teaspoons sugar. Milk or water. 1 tablespoon butter

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