OLD
FASHIONED BISCUITS
2 Cups all-purpose flour
2½ tsp. Baking powder
½ tsp. Baking soda
¼ tsp. Salt
1 Tbsp. Granulated sugar
½ cup butter, margarine
or shorting
¾ cup buttermilk
1. Mix flour, baking powder, baking soda,
salt & sugar in mixing bowl.
2. Cut in butter or shortening until
mixture resembles coarse crumbs.
3. With fork, stir in buttermilk to
make a soft dough. Turn out onto lightly
floured
board. Knead about 10 times to form a smooth ball. Do not over
knead or biscuits will not
be tender.
4. Roll out to a 6 X 6 inch square.
Place on ungreased baking sheet.
With knife, cut dough into 12
portions. Do not separate, leave biscuits in a
square.
5. Bake at 400 F until golden, about
15 min.
These biscuits are best served hot.
However, if you have leftovers, they
can be toasted and used as a base for
poached or creamed eggs, ham or tuna.
The method of shaping these biscuits
eliminates rolling the dough.
Recipe provided by Linda Whitmer F/CD
for Chapter D of Virgina.
EASY CRESCENT CINNAMON ROLLS
Unroll 1 package of Pillsbury
Crescent rolls, mix together cinnamon and sugar on unrolled
crescents, sprinkle with pecans and roll up.
Bake according to package. Mix powdered
sugar and water to make a glaze and drizzle
on top. They are Soooo good and sooo easy.
Recipe provided by Amy and Dennis Cook from
Chapter R Lewisville, TX.
BASIC PIZZA DOUGH
1 package of active yeast
2 teaspoons sugar
1 cup warm water (110 degrees F)
1/4 cup lard3 to 4 cups flour
2 teaspoons salt
Olive oil
In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste.
Add the flour and salt and mix, using a dough hook, until the dough comes away from the
sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl
with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and
let the dough rise until double in size, about an hour. Turn the dough out onto a floured surface
and divide dough in half. Roll the dough into balls, cover and let the dough rest for 15 to 20
minutes. The dough is ready to be shaped.
Recipe provided by Jake Jacob, Tampa, FL