When life becomes difficult
I have a couple of friends whose lives are very tough right now. What we do in my family when things get tough is make a big pot of tea and a fresh batch of biscuits. A good cuppa and a batch of delicious biscuits don’t drive the fears away, but they do settle the soul a bit.
You know who you are – but you need to know that this batch of biscuits for the biscuit and scone collection is specially for you. It’s three days long because that’s how many batches of biscuits I’d be making if I lived in your vicinity.
These recipes come from The New Dr Price Cook Book for use with Dr Price’s Phosphate Baking Powder, 1921. It’s from the US, which means that some biscuits are scones and some are US biscuits and some are biscuits. I’d need to cook them all to be certain which is which, however.
BISCUITS
2 cups flour
4 teaspoons Dr. Price’s Baking Powder
1/2 teaspoon salt
2 tablespoons shortening
3/4 cup milk or half milk and half water
Sift together flour, baking powder and salt, add shortening and rub in very lightly; add liquid slowly to make soft dough; roll or pat out on floured board to about one-half inch in thickness handling as little as possible; cut with biscuit cutter. Bake in hot oven 15 to 20 minutes.
EMERGENCY OR DROP BISCUITS
Same as recipe for biscuits with the addition of more milk to make stiff batter. Drop by spoonfuls on greased pan and bake in hot oven 15 to 20 minutes.
WHOLE WHEAT RAISIN BISCUITS
2 cups whole wheat flour
3/4 teaspoon salt
4 teaspoons Dr. Price’s Baking Powder
2 teaspoons shortening
1 cup milk
4 tablespoons cut raisins
Mix well flour, salt and baking powder, or sift through coarse strainer; add shortening and rub in very lightly; add milk; mix to soft dough, add raisins. Drop with tablespoon quite far apart on greased baking tin or in greased muffin tins. Bake in moderate oven about 25 minutes.
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