1 cup unbleached white flour
1 cup whole wheat flour
2 tsp baking powder
1/4 tsp lite salt or less or none
1/4 tsp baking soda
1/4 cup canola oil
2 tbsp vinegar
1 cup skim milk
Directions
Preheat oven to 475 degrees. Sift together flours, baking powder,
lite salt and baking soda. Cut in oil until mixture looks like coarse
corn meal. Put vinegar and milk together in a cup and stir. Stir
enough milk into flour mixture until soft dough is formed. Sprinkle
flour on countertop and knead dough. Roll out dough to 1 inch thick.
Cut with a biscuit cutter or glass. Place on baking sheet. Bake about
12 minutes. Makes 16 2" biscuits.
Servings: 16 servings
Old-Style Wheat Biscuits Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Written recipes as a concept can be tracked way back into antiquity, in fact as far back into history as early Egypt, and potentially, even further back. Interesting though that maybe, generally, these ancient cook books were just basic hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe discovered, according to historians is a collection of clay tablets in ancient Sumerian which describe the preparation 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 roman called Apicius compiled a few documents showing how to cook the recipes enjoyed by the Romans. In his publication, he describes how the meals were separated into appetizers, entrees and dessert, something that is very familiar to us today. Aspicius also describes how the ancient cooks used many different spices, including a few that are still present in modern kitchens such as bay, rue and dill. Over the following few centuries, the rich and powerful families of Europe strove to serve up the most extravagent meals, and consequentially the best chefs and their collection of recipes were greatly in demand. Even so, it was during the 1800s that haute cuisine and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, testing, and recording the recipes that were being prepared for the better households. By the arrival of the twentieth century, cookery publications are greatly in demand mostly as a result of better eduction, people having increased spare time and having more money. The arrival of TV gave us celebrity chefs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to access thousands of recipes like those on this web site. |
We hope you enjoy this Old Style Wheat Biscuits recipe.
