Recipe: Quick Cinnamon Biscuits (1950's)

QUICK CINNAMON BISCUITS

FOR THE BISCUITS:
2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup lard (or lard and butter)
2/3 to 3/4 cup milk

FOR THE FILLING:
2 Tablespoons butter, melted
1/2 cup sugar (white or brown)
1 teaspoon cinnamon

Sift flour onto paper and measure two cups into sifter. Measure salt and baking powder into flour and resift into mixing bowl. Cut lard to measure and add to flour. Cut lard into flour with pastry blender.

With knife, stir in the milk, adding nearly all of it at once and stirring back and forth quickly to dampen the flour, but not to make a smooth dough. Add enough milk to make a dough sticky to the touch.

Turn out onto well-floured board or canvas, sprinkle lightly with flour and quickly and lightly knead the dough, not over 1/2 minute.

Roll dough into a rectangle about 8x10-inches and only about 1/4-inch thick. Spread with melted butter, then with mixed sugar and cinnamon. Roll up the dough like a jelly roll, forming a roll 10-inches long. Cut into 6 to 8 pieces and set with cut side up into large, well-oiled muffin tins.

Bake 18 to 20 minutes in a hot oven of 425 degrees F.

Source: The Pittsburgh Press newspaper, Mar 24, 1954.