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This is a repost, but ONLY because yesterday was the First Day of Autumn, which means that it’s time to make your own stuff in the oven without feeling like you yourself are in the oven. We’ve had a chilly summer up here in my kingdom, but the temps last night dropped to even chillier and tonight, it’s the mid-40s. No reason, just Mama Nature thumbing her nose at the ecohippies who think the world is on fire or some such thing. (Not counting live volcanoes, of course. Hey, you could make a small fortune selling stuff like this to tourists at a live volcano tour!)<\/p>\n
Bon appetit, and save the leftovers for breakfast with chipped beef or sausage gravy. Do I need to post the recipe for sausage gravy? Lemme know! Everybody has one.\u00a0 If you’re going to refrigerate the leftovers (like there will be any, right?), put them in a closed container first.<\/p>\n
Baking Powder Biscuits from 1953<\/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 <\/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","protected":false},"excerpt":{"rendered":"