{"id":2078,"date":"2023-05-02T09:30:00","date_gmt":"2023-05-02T13:30:00","guid":{"rendered":"https:\/\/vintagelivingmodernlife.com\/?p=2078"},"modified":"2023-01-08T16:46:11","modified_gmt":"2023-01-08T21:46:11","slug":"sues-baking-powder-biscuits","status":"publish","type":"post","link":"https:\/\/vintagelivingmodernlife.com\/index.php\/2023\/05\/02\/sues-baking-powder-biscuits\/","title":{"rendered":"Sue’s Baking Powder Biscuits"},"content":{"rendered":"\n
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In this installment of Sue and Ruth Ann’s cooking lessons, Sue’s Baking Powder Biscuits take center stage. I find it interesting that When Sue Began to Cook<\/em> waits until nearly the middle of the book to introduce biscuits. In many beginning cookbooks it appears as the first recipe that a young cook learns. It was that important to the vintage kitchen. <\/p>\n\n\n\n

Hardly a week went by without seeing fresh biscuits on the table. Biscuits with butter appeared with dinner. Biscuits with jam appeared at breakfast, luncheon, and teatime. The recipe at the end of this post makes it easy for you to make Sue’s Baking Powder Biscuits, too.<\/p>\n\n\n\n

This is Lesson 23 of When Sue Began to Cook<\/em>,<\/a> a cookbook from 1924 in the Bettina’s Best Recipes series. If you’re new to the series, click on the link to visit Lesson 1. This book contains a story along with the cooking lessons and you don’t want to miss anything!<\/p>\n\n\n\n

Sue’s Diary from Biscuit Saturday<\/h2>\n\n\n\n

I really think this was the most interesting cooking lesson we’ve had yet! <\/p>\n\n\n\n

Mother has often told us that it is very important<\/em> to a cook to know how to make good baking-powder biscuits, because you use the recipe in so many ways. For meat pie, for instance, and strawberry shortcake, and those good little “roll-em-ups” that Grandmother makes. And oh, lots of other things. So I can tell you we were excited when Mother said we might try baking powder biscuits today. <\/p>\n\n\n\n

I supposed biscuits would be very hard to do! But they weren’t, not one bit. They were easy. And it was such fun to see the fat brown little biskittens coming out of the oven looking for all the world like Mother’s own! <\/p>\n\n\n\n

Mother says most people work too hard over them and handle them too much. And the main thing to remember is to handle them just as little as possible. And never, never<\/em> use a rolling pin!<\/p>\n\n\n\n

We ate up all of Ruth Ann’s as well as mine for lunch. And Ruth Ann said she was going straight home and make some more at her Grandmother’s for dinner, just for practice. (I hope she won’t learn to make such perfect ones that she’ll get ‘way ahead of me.)<\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Sue’s Baking Powder Biscuits<\/h2>\n
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from When Sue Began to Cook, 1924.<\/span><\/div>\n
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Course: <\/span>Bread, Breakfast<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Keyword: <\/span>Bettina’s Best Recipes, Ruth Ann, Twenties recipes, When Sue Began to Cook<\/span><\/div><\/div>\n\n\n\n\n\n

Ingredients<\/h3>