Basic biscuits with variations^

1 servings

Ingredients

Quantity Ingredient
2 cups Flour
½ teaspoon Salt
4 teaspoons Baking powder
2 tablespoons Shortening
¾ cup Milk or milk and water mixed
About
1 Recipe basic biscuits
Butter
Brown sugar
1 Recipe basic biscuits
2 tablespoons To 4 grated cheese
1 Recipe basic biscuits
⅔ cup Milk
2 teaspoons Sugar
Melted butter

Directions

BASIC BISCUITS

SWEET ROLLS

CHEESE BISCUITS

PARKER HOUSE ROLLS

Basic Biscuits Sift dry ingredients; rub in the shortening as lightly as possible with fingers until just blended. Have milk as cold as possible, mix with flour to form a soft dough. Mix with a flexible knife rather than a spoon, as the steel blade is colder than a spoon and also because the knife cuts and mixes more thoroughly. Turn out onto a well floured board; pat to ¾" thick. Cut into rounds; put on a baking pan, being sure they do not touch. Bake at 425 degrees 12-14 minutes.

Sweet Rolls Make biscuits into a loaf; let raise. Roll out ¼" thick; spread with a thick layer of butter, cover with sugar. Roll up and slice 1" thick. Let raise, bake at 350 degrees 20-25 minutes.

Cheese Biscuits Make Basic biscuits, adding cheese to the dough. Bake the same way.

Parker House Rolls Make biscuits except use ⅔ cup milk; add sugar.

roll out ⅓" thick, cut into rounds, brush with butter, crease across centers; fold in half. Bake as directed.

the chief requirements for "good biscuits" are: 1 A very soft dough, so soft as to be almost sticky. 2. Very little handling because manipulation destroys their lightness. 3. A very quick oven. If "biscuits" are not allowed to touch each other in the pan, they will be lighter and more delicate than when placed close together.

Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.

Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95

Submitted By CAROLYN SHAW On 06-15-95

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