Tuesday, January 17, 2012

Oatmeal Drop and Baking Powder Biscuits

Oatmeal Drop Biscuits are on the left, Baking Powder on the right.

Or scones, or rolls, or whatever they are called where you live. Both were simple enough to make, and delicious as well. The traditional biscuits re-heated better than the oatmeal dropped ones, if that matters to you. They were still perfectly edible, just a bit crumbly.

Both recipes come from Better Homes and Gardens Homemade Bread Book, 1973. I've had great success with the (many) recipes I've made from this small, paperbound book. The recipes aren't terribly exotic (perhaps they were by the early 70's standards) but they are tested, and deliver provided you follow the directions. if you see it lurking at a charity shop, or book sale, it is worth purchasing particularly if you're a novice at breadbaking.

Biscuits Supreme:

2 cups plain flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup shortening
2/3 cup milk

Stir thoroughly the first five ingredients. Cut in shortening until it resembles coarse crumbs. Make a well in the centre, add milk all at once, and stir just until dough clings together. Pat out to 1/2 inch thickness. Cut, place on ungreased baking sheet and bake at 450 degrees F. for 10-12 minutes. Makes about 12 biscuits.

Oatmeal Drop Biscuits:

1 cup plain flour
1 tablespoon baking powder
1/4 cup shortening
1 cup quick cooking oats
1 beaten egg (I had large)
1/3 cup milk
2 tablespoons honey

Preheat oven to 425 degrees F. Grease a baking sheet. Combine flour, baking powder, and salt. Cut in shortening until it resembles coarse crumbs(god, that's such a cliche but there isn't a better way to describe it). Stir in oats. Combine egg, milk, and honey. Add to flour mixture all at once. Mix just to combine. Drop by spoonfuls onto baking sheet. Bake 8-10 minutes. Makes about 12 biscuits.

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