Thursday, February 26, 2015

The Easy Way Out via 1928

'Any one can Bake,' according the cookbook of the same name from 1928, released by the Royal Baking Powder Company.  One of the more recent acquisitions to my cookbook collection, this is really a little gem.  I love the photos, table setting guides, and the recipes are pretty easy and straightforward.  I really could have made something a little more involved, a little more elaborate, but I opted for biscuits.  There is a recipe for a coffee cake that completely caught my attention, because who can turn down a good coffee cake?  But after the decadence of the brownies I made over the weekend, I thought it best to stay away from another indulgence of cake.

Biscuits are always a good pick in my book.  While they may be easy to make, I don't think they're always easy to be successful.  You can have 'okay' biscuits, 'good' biscuits, and 'awesome' biscuits.  I'm going to put this in the 'good' category.  A little flaky with a decent rise.  I halved the recipe and did use shortening.  I may have rolled them out too thinly, but honestly, once they were baked, split, and topped with a fried egg...they were fabulous.

Baking Powder Biscuits
Adapted from the Royal Master Recipe for Baking Powder Biscuits
Makes 6

1 cup flour
2 tsp baking powder
1/4 tsp salt
1 tbsp shortening
3 fl oz milk

Preheat oven to 475 degrees.  Line a cookie sheet with parchment.  Sift together flour, baking powder, and salt in a large bowl.  Add shortening and cut in with pastry blender or forks.  Gradually add milk to make a soft dough.  

Roll dough out of about a half-inch thickness and cut out with biscuit cutter.  Place biscuits on cookie sheet and bake for 10-12 minutes, until they are golden.

Serve warm with plenty of butter.






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