2 cup biscuit mix
1 egg
4 tbsp sugar
2 tbsp margarine
1 milk to make 1/2 cup
Directions
Add milk to egg to make 1/2 cup. Put biscuit mix, sugar, and
margarine in a bowl. Add just enough liquid to make a soft dough.
Stir briskly. Turn onto floured surface, knead 8-10 times. Roll out
1/2 inch thick. Cut out with cutters. Place on ungreased baking
sheet. Place close together for soft side biscuits and apart for
crusty biscuits. Bake at 450 for 8 to 10 minutes.
Servings: 4 servings
My Tea Biscuits Recipe brought to you by Recipe Ideas
Categories: Beverages; Bread; Breads; Drink
The History of Recipes
Written cooking instructions as a concept can be traced way back into distant history, certainly as far back as pharonic Egypt, and possibly even further than that. Interesting though that maybe, these, early cook books were just simple hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to experts is a collection of clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes prepared by wealthy roman citizens. In his scrolls, Apicius recounts how the meals were separated into appetizers, main course and afters, a very modern way of dining. This early Roman chef informs us how the Roman chefs made use of many spices, including a few that are still present in modern kitchens like basil, fennel and dill. As we move on, there are some recipe books which date from the 1300s : a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these two books are not about the spicy food that we all know today, but instead accounts of the types of food served to the rich and wealthy people of the time. Later, in the fifteenth century, knights returning from the crusades brought us many spices and herbs from middle-east cuisine, including spices such as parsley, basil and rosemary. These new culinary innovations created an increase in cookery books, the majority of which are kept safe in private cookery archives. During the next few centuries, the wealthy families of Europe competed with each other to offer the most exotic banquets, and because of this chefs and their collection of recipes became highly prized. Notwithstanding that, it was during the nineteenth century the formal cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and recording recipes that were common in the better off homes of the day. By the advent of the 20th century, recipe publications are in great demand, mostly due to higher levels of literacy, increased leisure time and disposable income. The revolution that is television brought us TV cookery programs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this My Tea Biscuits recipe.
