BUTTERMILK BISCUIT

2 cups sifted all-purpose flour % tsp. salt

3 tsps. baking powder %4 tsp. baking soda

3 tbsps. shortening 2/3 cup Silverwood’s
Buttermilk

Sift together flour, salt, baking powder and baking soda. Cut
in shortening. Add buttermilk all at once. Stir lightly with
knife, turn on floured board. Knead gently for 20 counts. Roll
dough about % inch thick, Cut with floured cutter. Place on
oiled cookie sheet having biscuits touching. Bake in hot oven.
Yield 12 biscuits light as a feather.

BOSTON BROWN BREAD

1 cup flour % cup sugar
1 cup whole wheat flour ¥% cup dark molasses
1 tsp. baking powder 1% cups Silverwood’s Buttermilk
1 cup yellow cornmeal 3 tbsps. melted butter
1% tsps. salt

Combine dry ingredients. Add molasses and buttermilk and
mix well. Add melted butter. Pour into greased 1 quart mold,
cover tightly and steam 3-3% hours.

SOUR CREAM TEA BISCUITS

Sift together : Add :
3% cups sifted flour ¥% cup shortening - cut in
4 level tsps. baking powder dry mixture as for pie crust
1 level tsp. baking soda Add : % cup sugar

Beat one egg and add | cup Silverwood’s Sour Cream. Add to
above mixture, drop off teaspoon on greased cookie sheet.
Bake - (450 degrees F.) for 5 minutes, then reduce heat to
350 degrees F. for 15 minutes or until done.

Variations- For Dumplings, increase sour cream from 1 cup
to 1 1/3 cups.

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