2 1/2 cup all purpose flour
1 tbsp baking powder
1/2 tsp salt
3/4 cup shortening
1 cup milk or buttermilk
Directions
Nathalie Dupree's Matter of Taste Cookbook and they are really good
and easy too! Preheat oven to 450 to 500 degrees. Sift 2 cups of
flour with the baking powder and salt in a bowl. Cut in the
shortening with a pastry blender or fork, or work in with your
fingers. Add the milk to make a soft dough, mixing just until the
dough holds together. Flour your hands. Pull off a piece of dough the
size of a biscuit and dip the wet edge into extra flour. Then roll or
pat into a biscuit shape. Place the biscuits, slightly touching, on a
lightly greased baking sheet. Bake until golden brown 8 to 10 min.
Makes 12-18 biscuits. FROM: SHERYL JEFFRIES (PVJP03B)
Servings: 8 servings
Basic Biscuits * (Pvjp03b) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Written recipes as a concept can be observed back into antiquity, certainly as far into history as ancient Egypt, and possibly even further. In practice though, these, early cookbooks were just simple hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe in existence, according to food historians is a series of tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Much later, in Roman times a man called Apicius compiled a collection of scripts describing recipes cooked by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into appetizers, main course and desserts, something that is very familiar to us today. Additionally, he tells us how the ancient chefs made use of many spices, including some familiar names like basil, rue and parsley. Over the succeeding few hundred years, the wealthy families of the West competed with each other to lay on the most exotic meals, and as a consequence, chefs and their collection of recipes could command a high salary. However, it was during the nineteenth century that cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, testing, and writing down recipes to help cooks of their time. The TV revolution brought us cooking programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Basic Biscuits _ (Pvjp03b) recipe.
