Recipe: Vinegar Biscuits (2) for Joyce

Vinegar Biscuits
From Skinny Comfort Foods by Sue Spitler (Surrey Books, 1996)
Yield: 12 biscuits

Skim milk 3/4 cup
Cider vinegar 1/4 cup
All-purpose flour 2 cups
Baking soda 1 1/2 tsp.
Cream of tartar 1 tsp.
Salt 1/2 tsp.
Vegetable shortening, melted 3 Tbsp.

1. Mix milk and vinegar in a glass measure. Combine flour, baking soda, cream of tartar and salt in a medium bowl; add milk mixture and shortening, mixing until blended.

2. Knead dough on a generously floured surface, 1 to 2 minutes. Pat dough into 1/2-in. thickness; cut into biscuits with 3-in.-round cutter. Bake on greased sheet at 425F until golden, 10 to 12 minutes.

Vinegar Biscuit
Source: The White House Cookbook

Take two quarts of flour, one large tablespoonful of lard or butter, one tablespoonful and a half of vinegar and one teaspoonful of soda; put the soda in the vinegar and stir it well; stir in the flour; beat two eggs very light and add to it; make a dough with warm water stiff enough to roll out, and cut with a biscuit-cutter one inch thick, and bake in a quick oven.