Wartime Buttermilk Biscuits |
|
 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 24 |
|
This World War I-era recipe saved wheat by making biscuits with a 50/50 mix of flour and cornmeal. The original recipe called for lard the size of a hen's egg; 1/3 cup of shortening replaces the lard. This recipe was adapted from a recipe in North Carolina's Role in the First World War by Sarah McCulloh. Ingredients:
1 cup white flour, plain (not self-rising) |
1 cup white cornmeal, plain |
1 teaspoon baking soda, scant |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/3 cup shortening |
3/4 cup buttermilk |
Directions:
1. Mix dry ingredients, then cut shortening in with two knives or a pastry blender.
2. Pour in buttermilk; mix with a fork. Forming dough into a ball, place on floured surface, and gently knead for half a minute.
3. Roll into a half-inch-thick sheet of dough, and cut out biscuits (you will get about 24 small biscuits out of this).
4. Place on a greased baking sheet. Bake at 450 degrees F for 10-15 minutes.
|
|