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Buttermilk Buiscuts-1892




Source of Recipe


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Recipe Introduction


Notice the variations to make this recipe diffrent.


List of Ingredients




4 cups Martha White self-rising flour;
1/2 c. shortening;
1/2 t. soda;
1-3/4 c. buttermilk.


Recipe



Mix flour and soda. With pastry blender, cut in shortening until tiny particles. Add buttermilk. Mix with fork only until mixture sticks together and leaves sides of bowl. Turn out onto floured board. Knead only until smooth. Cut with biscuit cutter. Put onto lightly greased pan. Bake at 450° 10-12 minutes until golden brown. Use your favorite buttermilk and shortening, but do not change brands of flour. Your biscuits will not be as good.
Ingalls' Home and Art Magazine - January, 1892

APRICOT BISCUITS. --Put one cup of granulated sugar and the yolks of five eggs into a bowl and beat five minutes. In a separate bowl beat the whites of the five eggs to a perfectly stiff froth; next add one cupful of sifted flour, a little at a time, to the yolks and sugar, whipping it in with light, careful strokes; immediately add the whites whipping them in gently. Put the paste into a pastry bag and press out upon buttered paper laid in baking pans, forming little biscuits two inches long by one inch wide. This quantity should make about forty biscuits. Bake in a moderate oven for about fifteen minutes or perhaps a little less time, according to oven. Remove from the paper and spread on a dish to cool. When cold brush them over with apricot marmalade and then glaze them. To make the glaze, put into a very small sauce pan one ounce of granulated sugar with one tablespoonful of cold water and let it come to a boil, stirring meanwhile. Remove, and add immediately a teaspoonful of rose water; brush the cakes with this, and set in the open oven two minutes to dry. They may be sprinkled before drying with finely chopped pistachio, pressing it lightly into the glaze to make it adhere. Directions for using pastry bag were given in the April number, 1891.

VANILLA CREAM BISCUITS. -- Prepare the batter precisely as directed above for apricot biscuits. Dip it into a pastry bag and press out upon a buttered baking-sheet, forming about fifty little round biscuits, shape of macaroons. Sprinkle lightly with powdered sugar and bake in a quick oven for about twelve minutes; then lift them from the pan (using a broad-bladed knife) and lay them upside down upon a fresh, clean towel. Make a small, circular cavity, about half an inch in diameter, in the center of each, using a narrow-pointed, very thin-bladed knife, and it must be very sharp. Fill the cavities with the vanilla cream; have ready a glaze preparation as given for glazing apricot biscuits. Fasten the biscuits together by twos, converting them into little ball-shaped biscuits. Brush the under edges of one with the glaze and lay the other quickly upon it to make them adhere. When all are done, begin with the first and glaze their entire surface.
Vanilla Cream Filling. --Put a cupful and a half of milk in a double boiler and place over the fire; mix thoroughly half a cup of sugar, two tablespoonfuls of flour and a pinch of salt; add two eggs, beaten well, but not frothing it; stir the mixture into the boiling milk and cook fifteen minutes, stirring often. When cold add a teaspoonful of vanilla extract. The cream may be made sweeter if liked.

RASPBERRY BISCUITS. -- Make precisely as directed for vanilla cream biscuits; fill the cavities with raspberry jam and glaze the entire surface. Other jams and marmalades may be used, the kind employed giving its name to the biscuits.
LEMON PUFFS. --Save the crumbs left from the cavities cut in the biscuits given above; add some stale cake crumbs if you have not as much as you wish. To one cup of granulated sugar add two tablespoonfuls of water, and two tablespoonfuls of lemon juice; boil till it forms a thin syrup, then stir into it enough cake crumbs to make it about the thickness of good jam; this is for the filling. Roll nice puff paste to a quarter of an inch in thickness; cut it into four-inch squares; brush the edges with white of eggs, lay a spoonful of the filling in the middle and bring one corner of the paste over to meet the corner diagonally opposite, so as to form a three-cornered puff or triangle. Pinch the edges, brush the top with egg and sprinkle lightly with powdered sugar. Bake in a very hot oven. These are delicious.

CHOCOLATE BISCUITS. --Whisk the whites of two eggs to a stiff froth, mix in lightly two and one-half ounces of grated chocolate, one and one-half ounces of fine flour, and one ounce of fine, granulated sugar. Drop the mixture in small heaps on a sheet of paper, and bake for a few minutes in a brisk oven.