The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1921-10-14
Biscuits Neuer Go Begging
When They Are Well Made


marmalade-no ones face except 6
confirmed dyspeptic's could help bu'
brighten at the sight of plate Of
them on the table if they are what
proper biscuits should defender
flaky and well baked.
Biscuits are not difficult to make
when few important points are
kept in mind. These are to use q
good recipe. to mix as quickly as pos
sible after the baking powder is
moistened, to have the dough just
stiff enough to handle, and to bake
in rather hot oven.
The following recipes for making
biscuits are recommended by food
specialists zthe United States De-
pa,tment o Agriculture:
Plain Baking Powder Biscuit
Two cups sifted -four, tnree-quar-
ters teaspoon salt, two teaspoons
baking powder, two tablespoons
shortening into the -four with knife
or a cookie butter until we'll distri-
buted. Finally, if necessary, rub the
mixture between the tips Of fingers
until it is like meal. Add just
enough cold liquid to make a soft
dough that can be handled on the
board, mixing with a knife if pos
s55le. Mix quickly and handle the
dough very lightly. Place it on a
fioured board, roll to the thickness
of one-half inch and cut into desired
shape. Place the biscuits on a baking
sheet or in shallow tins busted light
" with -four and bake in rather hot
oven for 10 to 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
spoonsful about one-half inch apart.
The mixture, although soft should be
stiff enough not to spread on the
tin, yet soft enough so that the bis
cults when baked have smooth,
rounded surface, rather than a
rough, lumpy one. If desired, the
top may be brushed with milk OF
smoothed gently with a knife, dip
ped into water or milk. Bake as
above.
These "emergeny" or drop bis
cults are not quite like the rolled
ones, yet If Of the proper consist
ency they are equally good. Indeed,
some excellent judges Of pastry in
sist that they are always little more
tender,
Sour Mix Biscuit.
Two and one-haH cups sifted -four,
three-quarters teaspoon salt, three
eighths teaspoon baking soda, two
tablespoons shortening, one teaspoon
baking powder, about three-quarters
cup of sour milk or butteruTilk.
Sift together the -four, salt, bak-
ing powder and soda. Cut or chop
in the shortening, add the sour milk,
and mix as usual. Bake thoroughly
in hot oven for about 10 to IL
minutes. Be sure that the milk is
sufficiently sour to neutralize all the
soda.
IF desired, a drop biscuit may be
made, using about one cup Of the
sour milk for mixing and one-half
teaspoon soda.
Potato Biscuit.
Two cups sfted -four one tea.
spoon salt, three teaspoons baking
powder, one cup mashed potato
(sweet or Irish), three 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 mash
ed potato. Finally add just enough
cold liquid to make the mass cling
together. Do not knead. Place on a
Toured board, roll until one-third
inch thick and cut into rounds
Place these In lightly Toured biscuit
tins and bake for 15 to 20 minutes in
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