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BAKING POWDER BISCUITS Myrtle Brown
3 C. flour ‘““VARIATIONS:’’

6 level tsp. baking powder instead of currants, use 112 C.

¥3 C. white sugar grated cheese, ‘‘packed down’’

1 scant tsp. salt also Y2 tsp. cream tartar & 2 tsp. vinegar
1% C. milk to the milk & leave out half the sugar
1% C. washed currants slightly hotter oven

6 level T. lard fine bacon chips added, also good

Preheat oven 350° to 375°.

Mix flour, sugar, baking powder, salt, cut in lard with fork or blender, add currants
add milk and mix just enough to stick together, cut with round cutter, brush tops
with milk and sprinkle with fruit sugar before placing in oven to bake, do not roll
these, just pat dough down with hands on floured surface, cut any desired size or
shape. Bake 20 minutes on baking sheet. Yield 2 dozen.

In place of sour cream try this: blend in blender 2 cups cottage cheese, 1 tablespoon
lemon juice, a little milk.

SHORT BISCUITS Beatrice Boynton
2 C. sifted flour 1 C. butter

3 tsp. baking powder % C. milk

¥Y2 tsp. salt

Preheat oven 425°.

Sift flour, baking powder and salt into a bowl. Cut in cold solid butter until mixture
is like coarse corn meal. Add milk and mix until dough sticks together. On a lightly
floured board, knead the dough until surface is smooth. Pat dough out ¥% inch thick
and cut with cookie cutter. Or cut in pie shaped pieces and roll from the thick end.
Bake on a cookie sheet 12 to 15 minutes at 425°F. Makes a dozen rich-as-butter
biscuits. Serve with Rich Honey.

RICH HONEY:
1% C. butter ¥Y2 tsp. cinnamon
% tsp. salt % C. liquid honey

Work butter, salt and cinnamon until creamy. Add honey in a trickle and continue
beating until smooth as satin. Serve with your hot biscuits to guests who love food
and ignore figures.

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