Barley Biscuit I

2 quarts barley flour 1 quart pastry flour 1/2 cup baking powder

2 tablespoons salt 3/4 cup shortening 4 3/4 cups milk or water

Mix, roll, and bake as Rye Biscuit. The dough should be as soft as can be handled.

Barley Biscuit II

I 1/2 quarts barley flour I 1/2 quarts corn meal

1 tablespoon soda

2 tablespoons salt

1/4 cup baking powder 3/4 cup shortening 1 1/2 quarts sour milk I cup or more water

Sift dry ingredients together; rub in shortening. Add sour milk and water to make a dough as soft as can be handled. Roll, cut, and bake as Rye Biscuit.