Home › Bread › Dropped Biscuit

Dropped Biscuit

4 cups sifted Gold Medal flour 1 teaspoon sugar 1 teaspoon salt 4 teaspoons baking powder 2 tablespoons butter 2 cups milk Mix and sift the dry ingredients four times; cut and rub the butter, mix with the cold milk, beat vigorously for one minute; drop by tablespoons into hot iron gem pans, bake ten minutes in a quick oven. Excellent made with rye or graham meal.

Shortcake No. 1 2 cups sifted Gold Medal flour 1/2 teaspoon salt 2 teaspoons baking powder 1/4 cup butter 3/4 cup milk 1 egg Mix and sift the dry ingredients four times; cut and rub in the butter, add the milk, lastly the beaten egg. Spread on a buttered biscuit tin and bake in a quick oven. Split apart at edge, cooling five minutes, spread with softened butter and fill with fruit.

Shortcake No. 2 4 cups Gold Medal flour 1 teaspoon salt 4 teaspoons baking powder 1/2 cup butter and lard mixed 1/4 cup milk Mix and sift the dry ingredients; cut and rub the shortening in, add the milk; bake in two long biscuit tins, marking off in squares before baking. Bake in a quick oven until a good brown. Use a generous quantity of fruit for each layer, dust thick with powdered sugar, pile whipped cream on the top layer just before serving.

If it is wanted crisp and short like pastry, the amount of shortening is doubled and water used to mix rather stiffer than before. All butter makes it more crisp than lard.

Old Fashioned Shortcake, No. 3 2 cups Gold Medal flour 1/2 teaspoon salt 1/2 teaspoon soda 1 cup sour cream Mix and sift the dry ingredients four times; add the cream slowly; beat well for two minutes, pour onto a hot buttered spider or frying pan, cover with a flat tin and set hot griddle over. Be careful not to burn. Turn in less than ten minutes. When done break in pieces and serve on folded napkin.