ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Gold Label Baking Powder Biscuits and Cinnamon Pinwheels (1930's)

Breads - Assorted
GOLD LABEL BAKING POWDER BISCUITS

2 cups flour (8 oz.)
2 level teaspoons baking powder
1/2 teaspoon salt
4 tablespoons shortening (fat) (2oz.)
2/3 cup milk or water for cut biscuits (or 1 cup milk or water for drop biscuits)

Sift the flour, baking powder and salt together three times. Cut in the fat. For cut biscuits use just sufficient milk or water to prepare non-sticky soft dough. Knead lightly on a floured board.

Roll to 1/2 inch thickness. Cut into rounds, using 1 to 1 1/2 inch cutter for tea biscuits or 2 to 2 1/2 inch cutter for medium to large biscuits.

Bake in hot oven (425 to 450 degrees F) for 12 to 15 minutes if biscuits are separated on pan. Biscuits placed close together require 15 to 20 minutes baking.

TO MAKE AHEAD:
Preparing cut biscuits in larger quantities and placing the covered pans in refrigerator until ready to bake is a great time saver and convenience.

VARIATIONS:

GOLD LABEL DROP BISCUITS:
Prepare dough as above using one cup of milk or water instead the 2/3 cup used for cut biscuits. Drop the dough from a spoon onto greased baking pan, leaving sufficient space between biscuits so they will not touch by running together. Bake in hot oven (425 to 450 degrees F) for 15 minutes.

GOLD LABEL CHEESE, FRUIT OR NUT BISCUITS:
Prepare dough as for cut baking powder biscuits, except before adding the milk or water, add one or more of the following ingredients: grated cheese, raisins, currants or chopped nut meats. Mix to a dough with milk or water; roll, cut and bake as biscuits.

GOLD LABEL CINNAMON PINWHEELS:
Prepare dough for cut baking powder biscuits as above. Roll into rectangular sheet 3/4 inch thick. Brush top with melted butter; sprinkle with sugar and cinnamon. Roll like a jelly roll. Cut in 34 inch slices. Place cut side down in liberally buttered pan and bake in hot oven (425 degrees F) for 15 to 20 minutes.

From: Recipelink.com
Source: Recipe booklet: Gold Label Recipes, Gold Label Baking Powder, Jaques Mfg. Co., Chicago, 1930's
MsgID: 3147851
Shared by: Betsy at Recipelink.com
In reply to: Recipe: All Baking Recipes (7)
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Gold Label Baking Powder Biscuits and Cinnamon Pinwheels (1930's)
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!