2 cups flour

4 teaspoons baking-powder

1 teaspoon salt

2 tablespoons shortening 3/4 cup liquid (all milk or half milk and half water)

Mix dry ingredients and sift twice. Work in shortening with tips of the fingers, or cut in with two knives. Add the liquid gradually, mixing with a knife to a soft dough. Owing to differences in flours, it is not always possible to determine the exact amount of liquid. Toss on a floured board, pat and roll lightly to one-half inch in thickness. Shape with a biscuit-cutter. Bake in hot oven (450°-460° F.) twelve to fifteen minutes.

Emergency Biscuit - Use the recipe for baking-powder biscuit, using more liquid to make the dough soft enough to drop from the spoon. The amount of the liquid in this recipe, in most cases, will be just half the amount of flour (two cups of flour to one cup liquid). Drop the biscuit on to a well-greased pan, or into greased muffin-tins. Bake in a hot oven (450°-460° F.).

Baking Powder Biscuit 32Baking Powder Biscuit 33

Baking Powder Biscuit Pie Crust - This is sometimes used to top a meat pie or a deep dish fruit pie where a rich crust is not desired. Follow directions for baking-powder biscuit, rolling the crust to about one-fourth inch thick, or drop it as for emergency biscuit, leaving a small opening in the middle for the escape of steam.

Pecan Rolls - Spread biscuit dough with shortening, brown sugar and pecans. Roll and cut into 1-inch slices. Bake in skillet, muffin tins or on cookie sheet with sugar-nut mixture instead of fruit as for Upside-Down Cakes. See page 476.