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
Written recipes as an idea can be tracked back into distant history, certainly as far as the early Egyptians, and potentially, even further back. Interesting though that maybe, these, early recipes were just very basic pictorial recipes for meal preparation.
In fact, the oldest recipe discovered so far, according to historians are some clay tablets in ancient Sumerian 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 making those who drank it feel `wonderful`. Later on, in Roman times around 25BC a man called Apicius assembled some documents describing recipes cooked by wealthy Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvres, main course and afters, something we still use today. This early Roman chef informs us how the Romans made use of a wide range of aromatic flavours, including a few you will know for example bay, rue and asafoetida. Later on in the 1400s, the Crusaders brought back many foods and herbs from middle-east cuisine, such as parsley, basil and rosemary. The introduction of these new tastes caused a torrent in manuscripts on food, most of which are kept safe in private cookery archives. For the next few years, the powerful families of Europe competed with each other to serve the most extravagent meals, and because of this cooks and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and writing down the recipes of their peers. By the advent of the twentieth century, recipe publications were in high demand, mostly as a result of higher levels of literacy, people having more free time and having more money. |
We hope you enjoy this Annie Mae Jones' Buttermilk Biscuits recipe.
