Plain Biscuits

Ingredients

• 2 cups flour
• ^ teaspoon salt
• 4 teaspoons baking powder
• 2 tablespoons butter
• Add /i cup of grated cheese

Method

1. 1

   Prepare dough as above and make it just stiff enough to roll out about ^ of an inch thick.

2. 2

   Shape with a biscuit cutter, place on buttered baking sheet, and bake in a hot oven for 15 minutes.

Nutrition per serving

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 66. The excerpt below is the record exactly as published.

2 CUPS FLOUR ^ TEASPOON SALT 4 TEASPOONS BAKING POWDER 2 TABLESPOONS BUTTER ^ TO I CUP MILK First turn on heat for quick action, then mix and sift dry in- gredients 2 or 3 times and work in shortening with finger tips. When it is like coarse meal add milk gradually, mixing with a knife to a soft dough. Dough should be so thick it can hardly be stirred, but not stiflF enough to knead; add a little water if more liquid is needed. Drop from tip of spoon into buttered muffin pans and bake 12 to 15 minutes in hot oven (450 F.). PLAIN BISCUITS Prepare dough as above and make it just stiff enough to roll out on bread board about ^ of an inch thick. Shape with a biscuit cut- 122 HOT stuff! 123 ter, place on buttered baking sheet and put into hot oven. In 15 minutes it may be taken out, the most light, fluffy biscuits imagina- ble. Add /i cup of grated cheese to dough before patting out and you will have, when baked, a savory biscuit that, with a bowl of salad, will make a complete luncheon. FRUIT SHORTCAKES With fruit in season, or fruit in cans, a fruit shortcake is a quickly made dessert and a decidedly satisfying finish to a plain dinner. Of course it should never follow a heavy one. Add 2 tablespoons short- ening and I tablespoon sugar to biscuit recipe and prepare dough. Roll or pat it out into 2 rounds. Spread one with a little soft butter, place the other on top, put in round pan and bake in hot oven (450 F.). When done and while warm, not hot, separate and put previously prepared fruit between layers and on top. PIONEER PAN DOWDY Fill a deep buttered baking dish with slices of tart apples, add a very little water, dredge with sugar, add bits of butter and sprinkle with cinnamon or grated nutmeg. Cover with baking powder bis- cuit crust j4 inch thick and bake 40 minutes in moderately hot oven (375° F.). Invert on platter and serve with cream or any creamy sauce. It would be hard to find anything tastier or cheaper than this apple dish that put hair on the chest of our pioneers in log cabin days. The basic recipe for biscuit dough is found in all cook books and most pamphlets. It is repeated at the beginning of this section on hot, toothsome stuff because of the many truly cheap and tooth- some dishes it will father, and the more important fact that any amateur can make them. PLAIN MUFFINS ^ CUP SHORTENING }4 TEASPOON SALT ^ CUP SUGAR 4 TEASPOONS BAKING POWDER I EGG, WELL BEATEN 1 CUPS FLOUR J/i CUP MILK 124 MOST-FOR-YOUR-MONEY COOK BOOK Cream shortening and sugar and add beaten egg. Mix and sift dry ingredients and add, alternately with milk, to first mixture. Drop in greased muffin pans and bake 30 minutes in hot oven (40O°F.). Huckleberries, blueberries or blackberries are fine for baking in a muffin batter. Fill greased muffin pans % full of alternate layers of berries and batter, putting in a spoon of batter first. Bake like plain muffins. QUICK GRAHAM MUFFINS I CUP FLOUR % TEASPOON SALT 1 CUP GRAHAM FLOUR 2 TABLESPOONS BUTTER 4 TABLESPOONS BAKING POWDER ^ CUP MILK Sift dry ingredients together, returning the bran removed by sifting. Work in butter and stir in milk quickly. Drop by spoonfuls in greased muffin pans and bake 25 minutes in hot oven (400° F.). CORN MUFFINS )/2 CUP CORNMEAL >^ TEASPOON SALT

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