Thursday, 16 January 2014

Whole Wheat Baking-Powder Biscuits





Whole Wheat Baking-Powder Biscuits

Ingredients

1½ cups sifted all-purpose flour
½ cup Whole Wheat flour
3 teaspoons baking powder
1 teaspoon salt
⅓ cup shortening
About ¾ cup milk

Optional: ¼ cup sugar

Method


1.            Preheat oven to 450F. Sift flours with baking powder, and salt into medium bowl.
2.            Cut shortening into flour mixture, with a pastry blender or 2 knives (used scissors fashion), until mixture resembles coarse cornmeal.
3.            Make a well in the center. Pour in 2/3 cup milk all at once. Stir quickly round the bowl, with a fork. If mixture seems dry, add a little more milk, to form dough just moist enough (but not wet) to leave side of bowl and form ball.
4.            Turn out dough onto a lightly floured surface, to knead. Gently pick up dough from side away from you; fold over toward you; press out lightly with palm of hand. Give the dough a quarter turn. Repeat ten times.
5.            Gently roll out dough, from center, to ½ to ¾ inch thickness.
6.            With floured 2 ½ inch biscuit cutter, cut straight down into dough, being careful not to twist cutter.
7.            Place on ungreased cookie sheet; bake 12 to 15 minutes.

Whole Wheat Baking Powder Biscuits were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Biscuits”, page 64 an edition of between 1950 – 1960s. 



Please note that this recipe derived from the main recipe of Perfect Baking-Powder Biscuits with 2 cups of all-purpose flour.  To make the whole wheat ½ cup of whole wheat flour was used with 1½ cups of all-purpose flour.   Also these were cut with a 1¾ inch ripple biscuit cutter. 

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Thank You!
Shirley-Ann Pearman

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