Nine grand variations of CALUMET BISCUITS
Reading edition
Tender and flaky and light—perfect biscuits
Calumet Baking Powder Biscuits
2 cups sifted flour 2 teaspoons Calumet Baking Powder ½ teaspoon salt 4 tablespoons butter or other shortening ¾ cup milk (about)
Sift flour once, measure, add baking powder and salt, and sift again. Cut in shortening. Add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and knead 30 seconds, or enough to shape. Roll ½ inch thick and cut with floured 2-inch biscuit cutter. Bake on ungreased baking sheet in hot oven (450°F.) 12 to 15 minutes, or until done. Makes 12 biscuits.
Emergency Biscuits. Use recipe for Calumet Baking Powder Biscuits, adding about 1 cup milk instead of ¾ cup milk. Drop from teaspoon on ungreased baking sheet. Bake in hot oven (450°F.) 12 to 15 minutes. Makes 16 biscuits.
Prize Baking Powder Biscuits
2 cups sifted Swans Down Cake Flour 2 teaspoons Calumet Baking Powder ½ teaspoon salt 4 tablespoons butter or other shortening ⅔ cup milk
Sift flour once, measure, add baking powder and salt, and sift again. Cut in shortening. Add milk all at once and stir carefully until all flour is dampened. Then stir vigorously until mixture forms a soft dough and follows spoon around bowl. Turn out immediately on slightly floured board and knead 30 seconds. Roll ½ inch thick and cut with floured 2-inch biscuit cutter. Bake on ungreased baking sheet in hot oven (450°F.) 12 to 15 minutes. Makes 12 biscuits.
For tall biscuits, use 1¾-inch biscuit cutter and place biscuits close together in 8 × 8 × 2-inch pan. Makes a sheet of 14 biscuits with soft, not crusty, sides. These biscuits are delicious served hot with chicken fricassee.
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Crusty Baking Powder Biscuits
2 cups sifted flour 2 teaspoons Calumet Baking Powder ½ teaspoon salt 2 teaspoons sugar 6 tablespoons butter or other shortening ¾ cup milk (about)
Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Cut in shortening; add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and knead 30 seconds, or enough to shape. Roll ⅓ inch thick and cut with floured 1¾-inch biscuit cutter. Place ½ inch apart on ungreased baking sheet; bake in hot oven (450°F.) 12 to 15 minutes. Makes 24 biscuits.
Cream Scones
2 cups sifted Swans Down Cake Flour 2 teaspoons Calumet Baking Powder ½ teaspoon salt 2 teaspoons sugar 4 tablespoons butter or other shortening 2 eggs ⅓ cup light cream
Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Cut in shortening. Reserve about ½ egg white for glaze. Beat remaining eggs well and add cream; add all at once to flour mixture and stir until all flour is dampened; then stir vigorously until mixture forms a soft dough and follows spoon around bowl. Turn out immediately on slightly floured board and knead 30 seconds. Roll ½ inch thick and cut in triangles. Place on ungreased baking sheet. Brush tops lightly with reserved egg white, slightly beaten; sprinkle with additional sugar. Bake in hot oven (450°F.) 12 to 15 minutes, or until delicately browned. Makes about 12 scones.
Holiday Fruit Scones
Use the recipe for Cream Scones, increasing sugar to 2 tablespoons, and adding 1½ teaspoons grated orange rind and ½ cup finely cut, seedless raisins to flour-fat mixture. Makes about 18 medium size scones.
Lemon Tea Biscuits
2 cups sifted Swans Down Cake Flour 2 teaspoons Calumet Baking Powder ½ teaspoon salt 4 tablespoons butter or other shortening 1½ teaspoons grated lemon rind ⅔ cup milk
4 tablespoons sugar 1½ teaspoons grated lemon rind ¼ teaspoon lemon juice (about)
Sift flour once, measure, add baking powder and salt, and sift again. Cut in shortening; add lemon rind and blend. Add milk all at once and stir carefully until all flour is dampened. Then stir vigorously until mixture forms a soft dough and follows spoon around bowl. Turn out immediately on slightly floured board and knead 30 seconds. Roll ¼ inch thick and cut with floured 1½-inch biscuit cutter. Combine sugar, lemon rind, and enough lemon juice to make a crumbly mixture. Place half of biscuits in greased muffin pans or on greased baking sheet; spread with melted butter and with sugar mixture, and top with remaining biscuits, pressing lightly together. Bake in hot oven (450°F.) 8 to 10 minutes, or until done. Makes 2½ dozen small biscuits.
Cheese Biscuits
2 cups sifted flour 2 teaspoons Calumet Baking Powder ½ teaspoon salt 2 tablespoons butter or other shortening 1 cup grated American cheese ¾ cup milk (about)
Sift flour once, measure, add baking powder and salt, and sift again. Cut in shortening and cheese. Add milk gradually until soft dough is formed. Turn out immediately on slightly floured board and knead 30 seconds, or enough to shape. Roll ½ inch thick and cut with floured 1¾-inch biscuit cutter. Bake on ungreased baking sheet in hot oven (450°F.) 12 to 15 minutes. Makes 24 biscuits.
Pimiento Cheese Biscuits. Omit cheese in Cheese Biscuits. Before baking biscuits, spread with mixture made by melting together 4 ounces pimiento cheese and 4 tablespoons butter. Makes 24 biscuits.
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