Baking powder biscuits

By Mrs Janet McKenzie Hill, Editor of the Boston Cooking School Magazine

Baking powder biscuits made by this recipe are so far ahead of ordinary baking powder biscuits that, if once tried, you will never use any other recipe. Try it the next time you run short of bread. Save this recipe.

Ingredients: Three cups flour, 1/4 to 1/2 cup shortening, 3 level teaspoonfuls baking powder, about 1 cup milk or water, 1 teaspoonful salt.

Sift three times the flour, salt and baking powder. Work into the flour the shortening, using lard or butter for shortening. Then mix to a very soft dough with the milk. The softer the biscuit enters the oven, the lighter it comes out.

Never knead baking powder biscuits; press the dough into shape and roll lightly. Cut in small shapes and bake on a sheet or very shallow pan in a hot oven. In placing biscuits in the pans, place well apart, not allowing edges to touch. Small biscuits are better than large ones. Large biscuits do not have the proper amount of time to raise and bake.


About this story

Source publication: The Rice Belt Journal. (Welsh, Calcasieu Parish, La.)

Source publication date: February 09, 1912

Filed under: 1910s, Bread recipes

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