The times-news. [volume] (Hendersonville, N.C.) 1927-current, 1937-04-15
By THE FOOD EDITOR


Yes, there is a "knack" of
making light fluffy biscuits every
time. And it is the simplest, east
est thing you know, once you have
it. !,
The real secret of making good
biscuits is not working too hard;
knowing when to stop cutting IN
your shortening, when to stop
mixing and kneading. Once you
have this knack, you have 1t al
ways-if you use the same ingre-
dents. and ingredients that stay
the same. .
By that we mean the knack OF
making good biscuits depends
mainly on the consistency of your
shortening. 1t must be shorten
inp whose consistency stays the
same whether it is hot or cold.
When you make biscuits on u
moderate spring day, your short
cning is workable, your biscuits
lovely. But on a hot day, that
shortening may be soft and melt.
ed. Or on q cold day, waxy and
hard. Each time it cuts in differ
emily, makes a dough that is dlf-
fcrcnt.
Here arc some good old south
ern recipes for biscuits that you
will make successfully the very
first time, and every time there
after: .,r,-
These are airy-light, with crisp
smooth crust and very little i'm
sides" Special favoritcs of folks
who don't care for the "doughy
kind and who like their biscuits
thin and dainty.
3 cupfuls flour
6 teaspoonfuls baking powder
Sd teaspoonful salt
l-2 tablespoonful sugar
3 tablcSpoonfulS Snowdrltt
cupful or more of milk
Tor equal parts milk and wa
teri 80
Sift together the dry ingre-
dients. Then cut the Snowdrift IN.
Use the back of the mixing spoon
or the fnger-tips or Il fork, Con-
tinue until the mixture has the APP
pearance of coarse meal. Pour a
cupful or more of milk Tor equal
parts of milk and water) into the
center of the dry ingredients;
the dough forms light, soft ball
Start mixing at once. MIX untii
that clings together, away from
the sides of the bowl.
Turn the mixture onto u slight
" floured board and knead ever
so lightly for Just 80 seconds
This will assure thorough mixing.
Now pat or roll the dough easily
and gently to one-half inch thick
ness. Cut the biscuits out with q
biscuit cutter, keeping it lightly
floured. Tuck under the edges Oh
the dough as you work, so there
biscuits about an inch apart on a
will be no remnants. Place cut
baking pan oiled with Snowdrift
and bake in a quick oven t3T5
deg. F. for about ten to hiteeh
minutes-until biscuits are nicely
DOWN.SoUTH BISCUITS
THAT rise high and fluffy
6 tablespoonfuls Snowdrltt
3 cupfuls flour
3-4 teaspoonful salt
6 teaspoonfuls Baking Powder
cupful LIQUID, milk OF water
Sift together the dry lngre-
dents. Then cut the Snowdrift H.
as described in the previous rec
ipe. Add cupful or more OF inc
LIQUID, enough to make a sou
dough. Start mixing at once; MIX
until the dough forms a lignt'
soft ball that clings together
away from the sides of the bowl
Turn the mixture onto a sIight-
" Toured board and knead light
iy for 80 seconds. Then pat or
roll the dough easily and gently
to one-half inch thickness. Gut
the biscuits out, as described
above. Place cut biscuits on
creased pan or baking sheet,
about one-half inch apart, and
bake in a very hot oven (45O deg
FL ten to twelve minutes.
SOUTHERN TEA BISCUITS
with a bit of "sweetening)
3 tablespoonfuls Snowdrift
2 cupfuls flour
/ tablespoonful sugar
A teaspoonfuls baking powder
1-2 teaspoonful salt
3-4 cupful milk Tor water)
Sift the dry ingredients ana
cut Snowdrift in, as described IN
first recipe. Follow the same pro-
cedure as before for adding the
liquid and mixing. Knead lightly.
Roll the dough thin and cut with
small cutter. Place on CREASED