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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is one of a number of historical recipes I am posting from my cookbook collection. This recipe is adapted from the Rumford Complete Cookbook. At the time this recipe was first published, ovens did not have heat regulators, so recipes specified only hot, moderate or slow/cool temperatures. This recipe is also unusual in that it calls for a small egg. Rumford Baking Powder is still being made, by the same company that makes Clabber Girl. Ingredients:
2 cups rye flour |
1 1/2 teaspoons salt |
4 teaspoons baking powder |
2 tablespoons shortening |
1 small egg |
3/4 cup milk |
Directions:
1. Preheat oven to 425°F (hot oven).
2. Sift flour, baking powder and salt together.
3. Cut in the shortening.
4. Mix in egg and milk to make a light dough.
5. Roll out on a lightly floured board and cut into biscuit shapes.
6. Place on a lightly greased baking sheet.
7. Bake until browned on top, about 15 minutes.
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