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I must be getting far too nostalgic for the Good Ol’ Days, when things were not quite so peculiar and people still addressed each other with a degree of courtesy. So I’m dropping this one in, because it’s a reminder of when things were somewhat more civilized and Mao Tse-Tung was blowing off the news that millions of Chinese people were literally starving to death, because there was a prolonged drought (10 years, if I recall correctly), and my Dad got mad at us if we didn’t clean our plates.<\/p>\n
I miss those days.<\/p>\n
Baking Powder Biscuits from the 1953 Better Homes & Gardens Cookbook<\/strong><\/p>\n 2 cups of sifted all-purpose flour<\/p>\n 3 teaspoons of baking powder<\/p>\n \u00bd teaspoon of salt<\/p>\n \u00bc cup of shortening<\/p>\n (NOTE: the recipe calls for \u00bc cup shortening, but my Dad wrote in \u00bd cup; )<\/p>\n 2\/3 to \u00be cup of milk<\/p>\n Directions:<\/strong><\/p>\n – Cut the shortening into sifted dry ingredients until they are coarse crumbs.<\/p>\n – Make a well; add the milk all at once<\/p>\n –\u00a0 Stir quickly with a fork only until the dough follows the fork around the bowl.<\/p>\n – Turn the dough onto a lightly floured surface. (Dough should be soft)<\/p>\n – Knead the dough gently with the heel of your hand, 10 to 12 strokes: about \u00bd minute\u00a0 This makes tall plump biscuits.<\/p>\n – Roll or pat biscuit dough to \u00bd inch thickness<\/p>\n – Dip biscuit cutter in flour then cut dough straight down. Do NOT<\/u> twist the biscuit cutter!!<\/p>\n – Bake on an ungreased baking sheet in a hot oven (about 450F**) for 12 to 15 minutes<\/p>\n ** 450F is the temperature given in the 1952 BH&G cookbook. You might want to test this with one biscuit first.<\/p>\n <\/p>\n For Buttermilk Biscuits:<\/strong><\/p>\n – Sift \u00bc\u00a0 teaspoon baking soda with the dry ingredients**<\/p>\n – Increase shortening to 1\/3 cup<\/p>\n – Substitute buttermilk for regular milk.<\/p>\n **Baking soda reacts with buttermilk to make the dough rise.<\/p>\n <\/p>\n Put a good, soppy gravy on the biscuits, maybe chipped beef or sausage gravy, and enjoy.<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":"