Buttermilk Biscuits
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Sift the flour, baking powder, salt, and sugar together.
Rub in the shortening with your fingertips.
Add the well-beaten egg and the baking soda mixed with the buttermilk.
If the dough is too stiff, add a little more milk so it remains soft.
Roll out lightly, handle as little as possible, and cut with a biscuit cutter.
Place on greased baking sheets and bake in a hot oven at 400 degrees Fahrenheit for 10 minutes.
Original recipe, verbatim
Buttermilk Biscuits
1 quart flour 1 teaspoonful baking soda
2 tablespoonfuls Crisco 1 teaspoonful baking powder
1 tablespoonful sugar 1 egg
1 teaspoonful salt ^ pint buttermilk
Sift flour, baking powder, salt, and sugar together, then rub in Crisco
with finger tips, add egg well beaten, and soda mixed with milL Dough
98
Breads, etc.
should be soft and little more milk can be added if needed. Roll out lightly
and handle as little as possible. Cut with biscuit cutter, lay on Criscoed
tins and bake in hot oven ten minutes.
Sufficient for thirty biscuits.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.