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I made these the other night
PLAIN AND GOOD BISCUITS*
2 cups flour 3 teaspoons baking powder 3 to 4 pinches of salt 4 tablespoons shortening ("lard is
best"😉 -- I used butter 1 cup milk
Preheat oven to 450 degrees F. Sift together flour, baking powder, and salt. Cut in shortening into
mixture until shortening is in coarse crumbs. Make a well in the center of the mixture and pour in
the milk all at once. Stir to moisten. Turn out onto a floured board and knead lightly several
turns. Pat or roll out to 1/2-inch thickness. "Cut with a jelly glass" (I used a biscuit cutter) and
place on cookie sheet. Bake 10-12 minutes or until golden brown.
*from Ernest Matthew Mickler' _White Trash Cooking_ (Ten Speed Press, 1986).
They were good biscuits, maybe a bit on the heavy side. In all particulars they were very similar to
the "Rolled Biscuits" recipe from the 1975 Joy of Cooking (recipe below) but they had a bit more
flour and milk.
ROLLED BISCUITS (1975 Joy of Cooking)
1 3/4 cups flour 3 teaspoons baking powder
1/2 teaspoon of salt 4 to 6 tablespoons shortening -- I used butter
2/4 cup milk
Mixing and baking instructions are identical with those cited in the first recipe.
However, I much prefer that my biscuits be made with buttermilk: I like the tenderness and tanginess
of them. Joy of Cooking says that if buttermilk is substituted for regular milk, add a little bit of
baking soda (1/2 teaspoon) to the above recipe, plus 1 teaspoon of sugar.
-- dkra
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dkraatmmiiidotixdotnetcomdotcom [Subtract two thousand and (one plus two), plus the "." of course.]