Baking Powder Biscuit

2 cups flour 4 teaspoons baking powder

1 teaspoon salt

2 tablespoons shortening 3/4 cup milk

Mix and sift dry ingredients, rub in shortening until fine and crumbly, and add milk to form a soft dough; a little more or less may be required, according to the brand of flour used. Roll out on a slightly floured board until three-fourths of an inch thick, cut with small cutter, place on greased pan an inch apart, and bake in hot oven twelve minutes. For soft biscuit with little crust, place close together in the pan, and bake five minutes longer. Leftover biscuit may be split, lightly buttered, and browned in the oven.

Quick Drop Biscuit

Use recipe for Baking Powder Biscuit (see No. 424), increasing the milk to one cupful; drop from a tablespoon on a greased pan two inches apart, and bake in a hot oven ten minutes; or half fill greased muffin tins, and bake twelve minutes.

Entire Wheat Biscuit

Follow directions for Baking Powder Biscuit (see No. 424), using entire wheat flour in place of white flour, and adding one tablespoon of molasses.

Fruit Tea Biscuit

To recipe for Quick Drop Biscuit (see No. 429) add one chopped apple, one-half cup of seeded and chopped raisins, two tablespoons of washed currants, and two tablespoons of sugar. Put into hot greased muffin pans, and bake in a hot oven fifteen minutes. Serve for tea, or with a hot liquid sauce for dessert.

Graham Biscuit

1 cup Graham flour 1/2 cup fine corn meal 1/2 cup bran 4 teaspoons baking powder

1/2 teaspoon salt 2 tablespoons shortening 1 tablespoon molasses 3/4 cup milk

Mix dry ingredients without sifting; rub in shortening with finger tips; add molasses and milk; mix well; roll, cut, and bake as directed for Baking Powder Biscuit (see No. 424).