Ingredients
2 cup unbleached flour
3 tsp baking powder
1 tsp salt
1/4 cup shortening
3/4 cup beer
Directions
Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in
shortening until it has cornmeal consistanch. Stir in beer, knead
lightly, roll out to 1/2-inch thickness. Bake 10 - 12 minutes or
until golden brown. Makes 12 to 15 biscuits.
Servings: 4 servings
Beer Biscuits Recipe brought to you by Recipe Ideas
Categories: Beer; Bread; Breads
The History of Recipes
It is possible to read the history of meal recipes far back into history, in truth as far as pharonic Egypt, and possibly even further. Interesting though that maybe, these, early cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
As we move into The time of the roman empire around 25BC a roman called Apicius assembled a collection of scripts which described recipes prepared by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were split into appetizers, main course and dessert, a very modern way of dining. Aspicius also recounts how the ancient Romans were skilled in the use of many different aromatic flavours, including many that are still in use today like basil, mint and dill. Over the next few hundred years, the upper-class families of Wesstern Europe tried to lay on the most exotic meals, and because of this the best cooks and their recipes became highly prized. Nevertheless, it was during the nineteenth century that fine cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, trying out, and recording recipes that were common in the better off homes of the day. When we get to the 1900s, cooking books are increasing in popularity mostly due to higher levels of literacy, people having more spare time and disposable income. |
We hope you enjoy this Beer Biscuits recipe.
