Ingredients
1 1/2 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup packed brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup shortening
1/2 cup raisins
1 cup sourdough starter
2 tbsp butter or margarine, melted
Directions
Grease a 12x7 1/2" baking pan. Set aside. Preheat oven to 425F. In a
large bowl, stir together flour, baking powder, baking soda, salt,
brown sugar, cinnamon and nutmeg. Use a pastry blender or 2 table
knives to cut in shortening until mixture resembles coarse crumbs.
Add raisins and sourdough starter. Stir until blended. Turn out onto
a lightly floured surface. Knead dough about 30 seconds. Roll out
dough 1/2" thick. Cut biscuits with a 2 to 2 1/2" biscuit cutter.
Arrange in prepared baking pan with sides of biscuits touching. Brush
tops of biscuits with melted butter or margarine. Bake in preheated
oven 12 to 15 or until tops are golden brown. Remove from pan. Serve
hot. Makes 20 to 22 biscuits.
Servings: 20 servings
Cinnamon Biscuits Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
We are able to track the history of meal recipes way back into distant history, in truth as far back into history as the early Egyptians, and possibly even further. Interesting though that is, generally, these ancient cook books were just very basic hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to academics is a series of ancient tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius assembled a number of documents which described recipes enjoyed by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the ancient Romans used a good variety of spices and herbs, including some familiar names like bay, rue and asafoetida. As we move on, there were a couple of interesting cookery books dating from the 1300s : a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these two books have no connection with the indian food that is served today, but rather recipes for the types of food served to the upper classes of that time. Later, in the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from the holy land, such as basil and rosemary. The introduction of these new culinary ideas led to an outbreak in recipe manuscripts, the majority of which are now in private collections. During the following few hundred years, the upper-class families of the West tried to serve up the most exotic banquets, and consequentially cooks and their collection of recipes were at a premium. However, it was during the 1800s that fine cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, testing, and writing down recipes to allow everyone to enjoy them. By the time we get to the 1900s, cookery publications were increasing in popularity due to better eduction, more free time and having more disposable income. The arrival of television brings us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes such as those found on this site. |
We hope you enjoy this Cinnamon Biscuits recipe.
