2 cup flour
3 tsp baking powder
1/4 tsp salt
1/4 cup margarine
1/2 cup lowfat milk
Directions
Combine the dry ingredients in a mixing bowl. Cut in the margarine
with a fork or pastry blender. Add the milk. Stir to make a soft
dough.
Roll out on a lightly floured surface until 1/2 inch thick. Cut into
biscuit shapes. (Or divide dough in 12 balls, roll in your hands and
pat lightly to flatten.)
Place on an ungreased baking sheet. Bake at 425 F for 12 to 15
minutes or until lightly browned.
1 biscuit - 109 calories, 1 bread exchange, 1 fat exchange 15 grams
carbohydrate, 2 grams protein, 4 grams fat 152 mg sodium, 37 mg
potassium, 0 cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93
Servings: 12 servings
Baking Powder Biscuits (Wedman) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is possible to read the history of meal recipes back into the distant past, certainly as far back into recorded history as early Egypt, and possibly even further. In practice though, sadly, these ancient cookbooks were just primitive pictorial instructions for food preparation.
In fact, the oldest recipe discovered so far, according to experts in ancient history is a collection of clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Later on, in Roman times around 25BC a man called Apicius assembled a number of scripts describing recipes prepared by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into starters, main meal and afters, something we still use today. He also informs us how the chefs of Roman times made use of many aromatic flavours, including a few that are still present in modern kitchens like thyme, mint and asafoetida. Later on, there are a couple of interesting books which date from the 1300s - a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the indian curry that is served today, but instead accounts of the types of food on the tables of the rich and powerful of the time. Later, in the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from the East, including coriander, parsley, and basil. These new foods and tastes led to an increase in manuscripts on cooking, most of which still exist in private cookery archives. By the time we get to the 1900s, cook books were in great demand, due to increased literacy, people having more leisure time and having more money. The arrival of television gave us TV cookery programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Baking Powder Biscuits (Wedman) recipe.
