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L. Gagnore cookbook, 1930-1940
Page 72
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Baking Powder Biscuit 2 c flour 1 tbsp lard 4 tsp. B.P. 3/4 c milk 1 tsp. salt 1 tbsp butter Mix and sift dry ingredients. Cut in the shortening with two knives. Add gradually the liquid, mixing with a knife to soft dough. Toss on a floured board and pat out to 1/2 in. in thickness. Shape with a biscuit cutter. Place on buttered pan and bake 12 to 15 min. in a hot oven. Emergency Biscuit. Use same recipe as for B.P. Biscuit using 1 c milk instead of 3/4c. Drop by spoonfuls on a buttered pan 1/2 in. apart or fill muffin pans 1/3 full. Bake in a hot oven 10 min.
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Baking Powder Biscuit 2 c flour 1 tbsp lard 4 tsp. B.P. 3/4 c milk 1 tsp. salt 1 tbsp butter Mix and sift dry ingredients. Cut in the shortening with two knives. Add gradually the liquid, mixing with a knife to soft dough. Toss on a floured board and pat out to 1/2 in. in thickness. Shape with a biscuit cutter. Place on buttered pan and bake 12 to 15 min. in a hot oven. Emergency Biscuit. Use same recipe as for B.P. Biscuit using 1 c milk instead of 3/4c. Drop by spoonfuls on a buttered pan 1/2 in. apart or fill muffin pans 1/3 full. Bake in a hot oven 10 min.
Szathmary Culinary Manuscripts and Cookbooks
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