Home-cooked recipes

- Posted on May 22, 2013 - 12:25 PM

BISCUITS, WARTIME STYLE

2 c. sifted flour

1 tsp. salt

3 tsp. baking powder

2 Tbs. fat (drippings, rendered pork, beef or lard)

Milk to make soft dough (¾ to 1 c.)

Sift the dry ingredients together and cut in the fat well. Stir in enough milk to make a soft dough. Drop the dough by the spoonfuls onto a baking sheet and bake in a hot oven (425°F.) for about 15 minutes or until lightly browned. This recipe makes about 12 biscuits. The fat may be reduced to 1 Tbs. in this recipe but makes a crisper and less tender biscuit. To make a "lid" for meat or vegetable pie, roll the dough out to ½-inch thick, cover the stew and bake in a hot oven.

From the pamphlet "Fats in Wartime Meals," 1943.