1 cup missouri mix
1/4 cup water or more as needed
Directions
Stir mix before measuring. gradually add water until a soft dough
forms. turn out onto a floured board. Knead ten times. Roll or pat to
a thickness of about 1/2 inch. Cut out with a floured biscuit cutter.
Bake on a baking sheet in a 450 deg f oven for 8 to 10 minutes or
until lightly browned.
Servings: 6 biscuits
Basic Missouri Mix Biscuits Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Historians have tracked the existence of recipes way back into history, in fact as far back into recorded history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, these, early recipes were just primitive hieroglyphic instructions for preparing meals.
In fact, the most ancient recipe in existence, according to academics is a collection of stone tablets in the Sumerian language which describe 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. Progressing into Roman times around 25BC a man called Apicius created a collection of scripts showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvre, main meal and dessert, a very modern way of dining. He also tells us how the early Romans were skilled in the use of many spices, including some familiar names for example basil, fennel and parsley. Later on, we have a couple of books from the 1300s : a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these are unconnected to the curry that we all know today, but rather descriptions of the types of meals enjoyed by the nobility of the period. Later on in the 1400s, knights returning from the crusades brought us many new foods, spices and herbs from Arab cooking, such as basil and rosemary. These new spices and herbs prompted an eruption in publications on food, the majority of which still exist in academic collections. For the next few years, the rich families of Europe strove to serve the best banquets, and as a consequence, cooks and their collection of recipes were much in demand. Even so, it wasn`t until the 19th century that fine cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, testing, and writing down recipes common in their social group. By the advent of the twentieth century, cooking publications are starting to become popular due to more people being able to read, more free time and having more disposable income. |
We hope you enjoy this Basic Missouri Mix Biscuits recipe.
