Recipe: Biscuits with 15 Variations (Washington Flour, 1968)

BISCUITS WITH 15 VARIATIONS


BISCUITS
Makes 12 to 14 (2-inch) biscuits

2 cups sifted self-rising flour
1/4 cup (4 tablespoons) shortening
Scant 2/3 cup milk

Preheat oven: 450 degrees F. Use ungreased baking sheet or pan.

Place flour in medium bowl. Cut in shortening until mixture is like coarse crumbs. Add milk gradually; stir to make a soft dough. Turn onto lightly floured surface. Knead gently 6 to 8 strokes. Roll or pat to one-half thickness desired in baked biscuits. Cut with floured cutter. Place on ungreased baking sheet.

Bake at 450 degrees F for 12 to 15 minutes, or until golden.

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QUICK BISCUITS (using cooking oil)
Makes 12 to 14 (2-inch) biscuits

2 cups sifted self-rising flour
1/2 cup milk
1/4 cup cooking oil

Preheat oven: 450 degrees F. Use ungreased baking sheet or pan.

Place flour in medium bowl; gradually add liquids. Stir just to make a soft dough. Turn onto floured surface. Knead gently 6 to 8 strokes. Roll or pat to one-half thickness desired in baked biscuits. Cut with floured cutter. Place on baking sheet.

Bake at 450 degrees F for 12 to 15 minutes, or until golden.

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BISCUIT VARIATIONS:

DROP BISCUITS - Increase milk to 3/4 cup; drop from spoon onto greased baking sheet or into greased muffin cups.

DUMPLINGS - Prepare Drop Biscuit dough. Drop by spoonfuls into boiling chicken or meat stew. Cover tightly, simmer 12 to 15 minutes.

SQUARE BISCUITS - Pat dough into an 8-inch square. With long blade knife, cut into 2-inch squares. Separate on baking sheet.

BUTTERMILK BISCUITS - Buttermilk or sour milk may be substituted for the sweet milk. Add 1/4 teaspoon baking soda to the flour.

CHEESE BISCUITS - Add 1 cup grated sharp cheese to flour mixture before adding milk.

BACON BISCUITS - Crumble 4 strips cooked bacon; add to flour mixture before adding milk.

HAM BISCUITS - Add 1/2 cup chopped cooked ham to flour mixture before adding milk.

ONION BISCUITS - Add 1 tablespoon instant minced onion to flour mixture before adding milk.

CHIVE BISCUITS - Add 3 to 4 tablespoons minced chives to flour mixture before adding milk.

CURRY BISCUITS - Add 1/4 teaspoon curry powder to flour mixture before
adding milk.

HERB BISCUITS - Add 1/4 teaspoon dry mustard, 1/2 teaspoon dry sage and 1 1/2 teaspoons caraway seeds to flour mixture before adding milk.

MEAT PIE TOPPING - Prepare biscuits. (Use Herb or Curry Biscuits if desired). Place cut biscuits on top of hot meat mixture in baking dish. Bake 15 to 20 minutes.

CINNAMON TWISTS - Roll biscuit dough into 12-inch square; brush with 2 tablespoons melted butter. Mix 1/2 cup sugar with 1 1/2 teaspoon cinnamon; sprinkle half of the sugar mixture down center of dough. Fold one-third of dough over center; sprinkle with remaining sugar mixture; fold remaining dough over top. Cut into strips 1/2-inch wide. Twist strips, holding ends. Bake on greased baking sheet 12 to 15 minutes. Makes 24 twists.

HONEY BRUNCH - Roll biscuit dough into a 14x8-inch rectangle. Spread with creamed mixture of: 2 (3-oz. each) packages of creamed cheese, 2 tablespoons grated orange peel, 1/2 cup sugar and 1/3 cup chopped nuts. Roll up, starting with 14-inch side. Arrange in circle on greased baking sheet. With scissors, make cut two-thirds of the way into the ring at 1-inch intervals. Turn each section on its side. Bake at 425 degrees F, 25 minutes. Glaze with honey and bake 5 minutes longer.

BROWN 'N SERVE BISCUITS - Prepare biscuits; bake only 6 minutes. Cool; place in plastic bag, seal; store in freezer up to 3 months or in refrigerator no more than 3 days. When ready to serve bake in preheated 450 degrees F oven about 8 to 10 minutes if frozen; about 6 to 8 minutes if refrigerated.

From: Recipelink.com
Source: Recipe booklet: Washington For Finer Baking, Wilkins-Rogers, Inc., 1968