BAKING-POWDER BISCUITS
(Sufficient to Serve Six)
2 c. flour
1 tsp. salt
4 tsp. baking powder
2 Tb. fat
3/4 c. milk
Mix and sift the flour, salt, and baking powder. Chop the fat into the
dry ingredients until it is in pieces about the size of small peas. Pour
the milk into the dry ingredients, and mix them just enough to take up
the liquid. Make the mixture as moist as possible, and still have it in
good condition to handle. Then sprinkle flour on a molding board, and
lift the dough from the mixing bowl to the board.
[Illustration: FIG. 12]
HOT BREADS
[Illustration: FIG. 13.]
Sprinkle flour thinly over the top and pat out the dough until it is
about 1 inch thick. Cut the dough with a biscuit cutter, and place the
biscuits thus cut out on baking sheets or in shallow pans. If a crusty
surface is desired, place the biscuits in the pan so that they are about
an inch apart; but if thick, soft biscuits are preferred, place them so
that the edges touch. Bake 18 to 20 minutes in a hot oven.
[Illustration: FIG. 14.]
60. EMERGENCY BISCUITS.--As shown in Fig. 12, emergency biscuits
resemble very closely baking-powder biscuits, and so they should,
because the recipe given for baking-powder biscuits may be used for
emergency biscuits by merely adding more milk--just enough to make the
dough a trifle too moist to handle with the hands.
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