WAR BISCUITS

Ingredients

• Four cups wheat flour
• 5 cups white flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 3 cups buttermilk
• 1 tablespoon lard
• 1 teaspoon soda

Method

1. 1

   Roll out and cut into biscuits.

2. 2

   Bake in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 38. The excerpt below is the record exactly as published.

3 teaspoons baking powder. Cream the butter and sugar, add egg, well beaten; sift the baking powder with flour and add to the first mixture, alternating with milk. Bake in buttered gem pans 25 minutes.—Miss Gertrude Ross, Hast Wallace, N. S. TEA BISCUITS. Three cups flour, 3 teaspoons baking powder (heap- ing), 1 egg, pinch of salt. Mix with cream.—Mrs, L. A. Howard, Winsloe sLaton; PA~H. I VICTORIA BUN. Six ounces flone, 4 ounces butter, 4 ounces sugar, 2 teaspoons baking powder, 1 egg. Mix as if for pastry. Put in the butter, while hard, into the flour, moistened with a little milk. Roll one-half inch | thick and, cut by a plate a size smaller than the one you bake on, Spread -with jam and cover. Bake 3-4 of an hour.—Mrs. Jos. Sinclair, Barclay, Sask. WAR BISCUITS. Four cups wheat flour, 5 cups white flour, 3 tea- spoons baking powder, 1 teaspoon salt, 3 cups buttermilk, 1 tablespoon lard, ‘1 teaspoon soda

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