White Bluffs Spokesman

1933, Bell Syndicate. WNU Service.

HINTS ON ART OF MAKING BISCUITS
Process Is So Simple That Failure Is Unlikely.
By EDITH M. BARBER

Can she make biscuits used to be a symbolic question, the answer to which settled the ability of a bride to cook. Many are the jokes on this subject to which a long-suffering public has listened—you all know them and are bored with them—and I shall spare you their repetition.

Perhaps some of you, however—brides or amateurs in cooking—may be interested in a few hints in regard to the creation of this traditional symbol of successful cookery which may save you from a personal application of this time-worn jest.

Really, there is perhaps something to say about their making, as, simple as it is, so simple that it seems as if good biscuits should be the general experience. Every once in a while, however, I am offered a biscuit quite unworthy of the name, and you probably have the same experience.

Biscuit dough itself has few ingredients; only flour, salt, baking powder, shortening and milk or water. The result depends mainly on the quantity of material used and the combination with some credit or discredit, due to the baking. There is a difference in opinion in regard to whether bread or pastry flour does best. The answer depends upon whether you want a very tender—almost crumbly biscuit—or whether you prefer one with more of a "bready" texture. The amount of shortening also affects the texture. The least that can be used and still give good results is one tablespoonful to one cup of flour. I personally like to double this amount. The amount of baking powder can be reduced as the amount of shortening is increased. Biscuits should not have an excess amount in any case. Remember that baking powder of the aluminum sulphate type should be used in smaller quantities than others. Too much baking powder of any sort contributes a flavor which is not desirable.

The amount of salt depends, of course, upon the kind of shortening used. When an unsalted fat, such as lard, or a hardened, unflavored vegetable fat is used, the salt should be increased. After the flour, baking powder and salt have been sifted together, the shortening should be rubbed in with the fingers, or cut in with two knives. It must be so fine that when it is blended, the mixture looks like cornmeal.

It makes little difference whether the liquid used is milk or water. It is difficult to give in a recipe the exact amount necessary to produce a dough of the proper texture, that is to say soft but not sticky. A little more than one-fourth cupful of liquid to each cupful of flour is average. When adding the liquid, stir in this amount quickly with a stiff knife, add more if necessary, pat out the dough to a smooth sheet—the use of a rolling pin is unnecessary—and cut into rounds.

A shortcake or dumpling dough is made just the same with the addition of a little sugar and a little extra shortening. Biscuit or shortcake may be shaped, put in the baking pan and put in the refrigerator to wait until meal time, or they may be baked at once in a hot oven. A short time at a high temperature—450 degrees Fahrenheit—is best. Biscuit takes ten to twelve minutes—shortcake fifteen minutes to twenty minutes.

By the way, for large or individual shortcake put the dough thin into rounds, spread half with butter and cover with the other before baking. They will then separate without use of either fork or knife.

Biscuits
2 cupfuls flour.
3 teaspoonfuls baking powder
3 to 4 tablespoonfuls fat
1/2 to 1 cupful milk or water.
1/4 teaspoonful salt.

Mix and sift the dry ingredients and rub in the fat with the fingers or cut it in with a knife. Make a hole in the flour at the side of the bowl and add half a cupful of liquid. Stir in enough flour to make a ball of soft dough. Remove this from the bowl and add to the remaining flour enough liquid to make a soft dough. Roll on a metal surface or oilcloth until one inch thick. Cut in rounds and bake ten to twelve minutes in a hot oven, 450 degrees F. This recipe makes ten medium-sized biscuits.

Fruit Shortcake
2 cupfuls flour
3 teaspoonfuls baking powder.
1/4 teaspoonful salt
4 tablespoonfuls sugar
5 tablespoonfuls fat
1/2 to 1 cupful milk

Use the method for mixing biscuits. Divide the dough in half and roll each half the same size and shape. Place one layer on a greased pan, butter slightly and place the other layer on top of the first. Bake fifteen to twenty minutes in a hot oven. Split and cover with crushed fruit. Place the other crust on top and cover with fruit. Strawberries, raspberries, oranges or fresh or canned peaches may be used.

Tea Biscuit

The recipe for shortcake dough may be varied in a number of ways by adding chopped nuts, raisins or dates and using enough liquid to make the mixture thin enough to drop onto a greased pan. The thick dough may be rolled thin, sprinkled with grated cheese and paprika and rolled and cut as for fruit rolls.

Bell Syndicate.—WNU Service.