![](\"https:\/\/images.unsplash.com\/photo-1522237825450-a0c44eecddb4?ixlib=rb-1.2.1&ixid=eyJhcHBfaWQiOjEyMDd9&auto=format&fit=crop&w=500&q=60\")
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Biscuits Supreme from the Good Old Days<\/strong><\/p>\n In this case, it’s a 1953 recipe titled “Biscuits Supreme” from Better Homes & Gardens. My dad used to make these, and pecan rolls, and they are really good on a cold winter weekend morning. When you split them open in the winter, the steam rising out of them is like perfume.<\/p>\n Biscuits Supreme from Better Homes & Gardens 1953 cookbook<\/strong><\/p>\n Ingredients:<\/strong><\/p>\n Directions:<\/strong><\/p>\n – Sift together flour, baking powder, salt, cream of tartar and sugar<\/p>\n – Cut in shortening till mixture resembles coarse crumbs<\/p>\n – Add milk all at once. Stir only till dough follows fork around the bowl.<\/p>\n – Turn out on a lightly floured surface<\/p>\n – Knead gently \u00bd minute<\/p>\n – Pat or roll to \u00bd inch thick<\/p>\n – Cut with a biscuit cutter (or a floured glass with a rolled-edged mouth)<\/p>\n – Bake on ungreased cookie sheet in a very hot oven (450F) for 10 to 12 minutes.<\/p>\n Note: the baking instruction is for a 1953 oven, so you might want to take the time to test the recipe with your current oven by baking a couple as test biscuits. If the modern oven gives the same results as the 1953 models – firm, but flaky – then finish baking the batch.<\/p>\n Don’t use the convection method for this. That is for roasting meat, not baking stuff.<\/p>\n Gun Bunny, you listenin’???<\/p>\n","protected":false},"excerpt":{"rendered":"\n
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