1 martha white's southern
SAMP
8 cup martha white self-rising --
1 flour -- sifted
1 cup shortening
Directions
Cut shortening into flour with pastry blender or two knives until
mixture resembles coarse crumbs. Store in a tightly covered container
at room temperature. Mix will keep up to 4 months. To prepare
biscuits, preheat oven to 450. Lightly grease a baking sheet. Add 1/3
cup milk to 1 cup Basic Biscuit Mix for 5 to 6 biscuits (double for
more biscuits). Stir with a fork only until dough leaves sides of
bowl. Turn dough out onto lightly floured board or pastry cloth;
knead gently just until smooth. Roll out to 1/2-inch thickness. Cut
into rounds with floured 2-inch cutter. Place on prepared baking
sheet. Bake for 10 to 12 minutes or until golden brown. Makes 5 to 6
biscuits per 1 cup mix. NOTE: If using Martha White All-Purpose
Flour, sift 1/4 cup baking powder and 1 tablespoon salt with flour.
Recipe By :
Servings: 1 servings
Basic Biscuit Mix Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Food historians have traced the existance of recipes way back into ancient history, certainly as far as the early Egyptians, and quite possibly further than that. In practice though, these, old cookbooks were just very basic hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe found, according to food historians are a few ancient 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 making people feel wonderful. During Roman times around 25BC a man called Apicius created a collection of scripts detailing recipes prepared by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, something that is very familiar to us today. Aspicius informs us how the ancient chefs used many different aromatic flavours, including a few that are still present in modern kitchens for example basil, mint and parsley. In the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from the Middle-East, including coriander, basil and rosemary. The introduction of these new culinary ideas caused a torrent in recipe manuscripts, some of which are kept safe in academic collections. During the succeeding few hundred years, the rich families of Europe competed to lay on the most exotic banquets, and as a result the best cooks and their recipes could command a high salary. However, it wasn`t until the nineteenth century that haute cuisine and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, trying out, and recording recipes of the day. By the arrival of the 1900s, cooking publications are highly popular mostly due to increased literacy, people having increased free time and having more money to spend. |
We hope you enjoy this Basic Biscuit Mix recipe.
