3 cup flour,all-purpose,sifted
1 tsp salt
1/2 tsp baking soda
3 tsp baking powder
2/3 cup shortening
1 cup buttermilk
4 tbsp butter (opt)
Directions
1. Preheat oven to 450'F.
2. Sift flour, salt, soda, and baking powder into mixing bowl. Cut in
shortening, using 2 knives, a pastry cutteror your hands dusted with
flour. Add sufficient buttermilk to make a soft dough. Knead lightly
and turn out onto a lightly floured board. Roll out to 1/2" thickness
and cut with biscuit cutter into rounds. Place rounds not touching -
for crisper biscuits - or close together - for softer biscuits - on
ungreased baking sheet. Brush with melted butter if desired and bake
in preheated oven 12-15 minutes, or until firm and lightly browned.
Servings: 18 servings
Annie Mae Jones' Buttermilk Biscuits Recipe brought to you by Recipe Ideas
Categories: Beverages; Bread; Breads
The History of Recipes
Recipes as a concept can be found way back into distant history, in fact as far as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, in the main part, these old recipes were just primitive hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. Progressing into Roman times 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes prepared by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, a style of dining still practiced today. He also informs us how the cooks of Roman times used a wide range of aromatic flavours, including some that we all recognise for example bay, mint and parsley. Continuing our culinary historical journey, there were two books published in the 1300s ; one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these books are not about the indian food that is popular today, but rather descriptions of the types of food eaten by the upper classes of that time. Later on, in the 15th century, knights returning from the crusades brought back many new foods and spices from Arab cuisine, such as basil and coriander. The introduction of these new herbs and spices caused an increase in recipe manuscripts, many of which are now in academic collections. When we get to the twentieth century, cookery publications were starting to become popular as a result of higher levels of literacy, more free time and being a little richer. |
We hope you enjoy this Annie Mae Jones' Buttermilk Biscuits recipe.
