2 cup a. p. flour
1 tsp salt
2 tsp baking powder
1/2 tsp soda
4 tbsp shortening
1 cup buttermilk
Directions
Sift flour with soda, salt and baking powder. Mix in the
shortening with fingertips. Add buttermilk and stir. Mix all into a
soft dough.
Using a spoon, drop pieces of the dough about the size of a walnut
onto a greased baking sheet. Leave 2 inches between each.
Bake in a preheated 400 F. oven for 10 min., or until browned.
Servings: 1 servings
Baking Powder Drop Biscuits Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Transcribed cooking instructions as an idea can be tracked back into the distant past, certainly as far back as ancient Egypt, and maybe even further. Interesting though that maybe, generally, these old records were just very basic hieroglyphic or cunieform recipes for preparing food.
As we move into The time of the roman empire around 25BC a man called Apicius assembled a number of documents describing recipes cooked by wealthy roman citizens. In his publication, he describes how the meals were separated into starters, main course and desserts, something we still use today. Additionally, he describes how the cooks of Roman times were skilled in the use of a wide range of herbs and spices, including many that are still in use today like bay, fennel and dill. Over the following few centuries, the powerful families of Wesstern Europe competed with each other to lay on the most exotic meals, and consequentially chefs and their recipe collections became highly prized. Even so, it was during the nineteenth century that cookery and recipe books rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and recording recipes to allow everyone to enjoy them. When we get to the 1900s, recipe publications were in high demand, mostly as a result of better eduction, increased leisure time and disposable income. |
We hope you enjoy this Baking Powder Drop Biscuits recipe.
