Baking Powder Biscuits
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 5 ingredients
- 2 cups pastry flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons Cottolene
- 3/4 cup milk
Method
- 2 cups pastry flour.
- 4 teaspoons baking powder.
- 1/2 teaspoon salt.
- 2 tablespoons Cottolene.
- 3/4 cup milk or water.
- PROCESS: Sift together flour, baking powder and salt.
- Add shortening and rub into flour with tips of fingers, using a light touch.
- Add milk or water, mix with a knife to a soft dough.
- Turn on a lightly floured board;
- knead slightly.
- Pat and roll to one-half inch thickness.
- Shape with small biscuit cutter.
- Place close together in a buttered pan and bake in a hot oven fifteen minutes.
Plating
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