American
Baking Powder Biscuit I
A historical breakfast recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 2 cups Flour
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 tablespoon Lard
- ¾ cup Milk and Water In Equal Parts
- 1 tablespoon Butter
Make it
Method
- 1
Mix dry ingredients, and sift twice.
- 2
Work in butter and lard with tips of fingers; add gradually the liquid, mixing with knife to a soft dough. It is impossible to determine the exact amount of liquid, owing to differences in flour.
- 3
Toss on a floured board, pat and roll lightly to one-half inch in thickness. Shape with a biscuit-cutter. Place on buttered pan, and bake in hot oven twelve to fifteen minutes. If baked in too slow an oven, the gas will escape before it has done its work.
- 4
Many obtain better results by using bread flour.
Source & rights
Where this recipe comes from
Baking Powder Biscuit I, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.