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
Transcribed cooking instructions as an idea can be observed far back into the far past, at least as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. However, mostly, these old cook books were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe in existence, according to food historians are some clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius created a number of documents detailing recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals were separated into starters, entrees and afters, something that is very familiar to us today. Aspicius describes how the Roman chefs used many herbs, including many that are still in use today for example bay, rue and asafoetida. As our culinary historical trip moves to more modern times we have some recipe books which appeared in the fourteenth century ; a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the curry that appears on menues today, but rather descriptions of the types of meals prepared for the upper classes of the period. In the 15th century, knights returning from the crusades brought us many foods and herbs from Arab cooking, including spices like parsley and basil. These new culinary innovations was responsible for a surge in manuscripts on cooking, some of which still exist in private collections. The introduction of television brings us TV cookery programs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, allowing us all to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Baking Powder Biscuits (Wedman) recipe.
