Sue's Baking Powder Biscuits
from When Sue Began to Cook, 1924.
Course: Bread, Breakfast
Cuisine: American
Keyword: Bettina's Best Recipes, Ruth Ann, Twenties recipes, When Sue Began to Cook
- 2 cups flour
- 4 tsp baking powder
- ½ tsp salt
- 3 tbsp lard
- ⅔ cup milk
Mother had Ruth Ann and me each measure out our flour and our baking powder and our salt into a flour sifter and put it through twice.
Then we each emptied the mixture into our own mixing bowl. Then we measured the lard very carefully in on top of the flour mixture.
Then we each took our funny little spatula and cut the lard right into the flour. (Mother showed us how.) It took quite a while, but when it was all flaky and nicely mixed, we added the milk slowly and went on mixing with the knife.
After the milk was all mixed in, Mother had us press the mixture softly into kind of a little ball of dough, not handling it much, and lift it out onto the mixing board that we had sprinkled with a little flour.
We each patted our dough ball down with our fingers into a shape about half an inch thick. Then we each took a biscuit cutter, dipped it in a little flour, and cut out biscuits with it.
Ruth Ann and I each had about fourteen biscuits. We each lifted these into a pie pan, (no, we didn't flour or butter it) and baked them in a moderately hot oven for from twelve to fifteen minutes.Note: Moderate oven = 375 degrees F.