Oxford Democrat., 1921-05-24
Good Biscuits Never 90 Begging.
HOT BREADS OCCASIONALLY Afford
PLEASANT VARIETY IN DIET.


Hot biscuits and butter, hot biscuits
and maple syrup, or hot biscuits and
msrmalade-no ones face except con-
firmed dyspep'io's could help but bright
on at the sight of plate Of them on the
table II they are what proper biscuits
should be--teuder, flsky, and well baked.
Biscuits are not difficult to make when
few important points are kept In mind.
These are to use good recipe, to mix
% quickly a. possible after the baking
powder 10 moistened, to have the dough
Just stiff enough to handle, and to bake
In rather hot oven.
The following recipes for making bis
cults are recommended by food special
ists in the United States Department Of
Agriculture:
PLAIN BAKING POWDER BISCUIT
Q 2cups sifted -four
3-4 teaspoon salt
2 teaspoons baking powder
3 tablespoons shortening
12to "a cup liquid (milk, water, or
equal parts of escb)
Sift together the -four, salt and bak-
ing powder. Cut or chop the shortening
into the -four with knife ora cookie
cutter until we'll distributed. Finally,
II necessary, rub the mixture between
the tips of the fingers until it is like
meal. Add just enough cold liquid to
make soft dough that can be handled
on the board, mixing with knife II
possible. Mix quickly and handle the
dough very lightly. Place 1t on Toured
board, roll to the thickness Of IL inch,
and cut into desired shape. Place the
biscuits on baking sheet or In shallow
tins busted lightly with four and bake
in a rather hot oven for 10 10 Is minutes
or until thoroughly baked.
DROP BISCUITS /
To save time In preparation or when
no cutter is at hand, the dough may be
made somewhat softer than above and
dropped on the tin by spoonfuls about
one-half inch apart. The mixture, al
though soft, should be stiff enough not
to spread on the tin, yet soft enough 30
that the biscuits when baked have a
smooth, rounded surface rather than
rough, lumpy one. If desired, the top
may be brushed with milk or smoothed
gently with knife dipped inte water or
milk. Bake as above.
These emergency" or drop biscuits
are not quite like the rolled ones, yet II
of the proper consistency they are equal
ly good. Indeed, some excellent Judges
of pastry insist that they are always q
little more tender.
SOUR MILK BISCUIT
2 1-2 cups sifted -four
"a teaspoon salt
3-S teaspoon baking soda
l teaspoon baking powder
2 tablespoons shortening
About 8 4 cup sour milk or butter
milk
Sift together the -four, salt, baking
powder, and soda. Cut or chop In the
shortening, add the sour milk, and mix
as usual. Bake thoroughly in bot oven
for about 10 to II minutes. Be sure
that the milk is sufficiently sour to neu-
trslize all the soda.
II desired, drop biscuit may be
made, using about one cup of the sour
milk for mixing and one-half teaspoon
soda.
POTATO BISCUIT
2 cups sifted -four
i teaspoon salt
8 teaspoons baking powder
cup mashed potato weet or Irish)
8 tablespoons shortening
Liquid sufficient to mix
Sift together the -four, salt and baking |
powder. Cut or rub into this the cold
shortening. In the same way rub into
this -four mixture the mashed potato.
Finally, add just enough cold liquid to
make the mass cling together. Do not
knead. Place on Toured board, roll un-
Ill one-third inch thick, and cut into
rounds. Place these in lightly Toured
biscuit tins and bake for Is to 20 min |
utes In moderately hot oven. Bake all |
potato breads more slowly than those
made with -four alone.