Ingredients
2 cup whole wheat pastry flour,
1 or unbleached white flour
4 tsp baking soda
1/2 cup cooked ham, diced fine
4 tbsp butter
3/4 cup milk, apple juice, or water
Directions
Stir flour, baking soda, and ham together. Cut in butter until
crumbly. Add milk and quickly moisten. Roll out dough on floured
board. Cut biscuits in round 2" shapes. Bake at 350 degrees, 12 to 15
minutes.
Servings: 12 servings
After Holiday Ham Biscuits Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Ham; Holiday; Meat
The History of Recipes
Transcribed cooking instructions as a concept can be traced far back into the far past, in fact as far back into history as early Egypt, and quite possibly further than that. However, generally, these early cook books were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, is a series of clay tablets in the Sumerian language which show 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 `exhilarated, wonderful and blissful`. During the time of the Romans a roman called Apicius created a number of documents showing how to cook the recipes enjoyed by the Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Roman chefs were skilled in the use of many different spices and herbs, including a few that will be familiar to modern cooks like basil, mint and asafoetida. As we move on, there were some recipe books which were published in the 1300s ; a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these are not about the indian curry that appears on menues today, but rather recipes for the types of food enjoyed by the rich and powerful. Later, in the fifteenth century, knights returning from the crusades brought back many foods and spices from Arab cooking, such as rosemary and coriander. These new herbs and spices prompted an increase in recipe books, some of which still exist in private libraries. During the next few centuries, the upper-class families of the West competed with each other to offer the most extravagent meals, and as a consequence, cooks and their recipe collections were much in demand. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and publishing recipes to help cooks of their time. By the advent of the 20th century, cookery publications were in great demand, as a result of more people being able to read, more free time and having more disposable income. |
We hope you enjoy this After Holiday Ham Biscuits recipe.
