1/2 cup shortening
2 cup all-purpose flour*
1 tbsp sugar
3 tsp baking powder
1 tsp salt
3/4 cup milk
Directions
Heat oven to 450F. Cut shortening into flour, sugar, baking powder
and salt with pastry blender until mixture resemble fine crumbs. Stir
in milk until dough leaves side of bowl (dough will be soft and
sticky).
Turn dough onto lightly floured surface. Knead lightly ) times. Roll
or pat 1/2 inch thick. Cut with floured 2 1/2-inch round cutter.
Place on ungreased cookie sheet about 1 inch apart for crusty sides,
touching' for soft sides. Bake until golden brown, 10 to 12 minutes.
Immediately remove from cookie sheet. 1 dozen biscuits;155 calories
per biscuit.
Blue Cheese Biscuits: Add 3 tb crumbled blue cheese and 1/2 ts Italian
seasoning with the flour.
Buttermilk Biscuits: Decrease baking powder to 2 teaspoons and add
1/4 ts baking soda with the salt. Substitute buttermilk for the milk.
(If buttermilk is thick, it may be necessary to add slightly more
than 3/c cup.)
Cornmeal Biscuits: Substitute 1/2 cup cornmeal for 1/2 cup of the
flour. Sprinkle cornmeal over biscuits before baking.
Drop Biscuits: Increase milk to 1 cup. Drop dough by spoonfuls onto
greased cookie sheet.
Herb Biscuits: Add 3/g ts dried dill weed or rosemary leaves,
crushed, with the salt.
*If using self rising flour, omit baking powder and salt.
Source: Betty Crocker's Cookbook, 6th Edition
Servings: 12 biscuits
Baking Powder Biscuits (Crocker) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Written cooking instructions as an idea can be tracked back into antiquity, in fact as far back into recorded history as the ancient Egyptians, and possibly even further than that. Having said that, in the main part, these old recipes were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Later on, in The time of the romans 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes prepared by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into appetizers, main meal and dessert, something that is very familiar to us today. Aspicius also recounts how the early Romans were skilled in the use of many spices and herbs, including some that we all recognise like basil, rue and asafoetida. Over the succeeding few centuries, the powerful families of Europe strove to lay on the most exotic meals, and because of this cooks and their recipes became highly prized. Notwithstanding that, it was during the 19th century that formal cookery and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collating, testing, and writing down recipes to allow everyone to enjoy them. The TV revolution brought us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting everybody to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Baking Powder Biscuits (Crocker) recipe.
