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
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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