Pick-A-Piece Biscuit Loaf Circa 1960

Course : Biscuits
Serves: 1
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Ingredients:

3/4 cup milk -- up to 1
4 teaspoons instant minced onion
3 cups sifted white lily flour
4 teaspoons baking powder
1 1/2 teaspoons salt
1 1/4 teaspoons dry mustard
1/3 cup shortening
2 tablespoons butter or margarine -- melted
3/4 cup milk -- up to 1
4 teaspoons instant minced onion
3 cups sifted white lily flour
4 teaspoons baking powder
1 1/2 teaspoons salt
1 1/4 teaspoons dry mustard
1/3 cup shortening
2 tablespoons butter or margarine -- melted
 

Preparation / Directions:

Grease an 8 x 4 inch loaf pan. Preheat oven to 450 degrees F. Combine 1/4 cup milk and onion. In mixing bowl sift together flour, baking powder, salt and mustard. Cut in shortening until mixture resembles coarse crumbs. Blend in milk and onion. Blend in enough milk to make a soft dough. Onto lightly floured board or pastry cloth turn out dough and knead gently 30 seconds. Roll out 1/2 inch thick. With floured 2 3/4 inch biscuit cutter, cut out 12 or 13 biscuits. Brush tops with melted butter or margarine. Vertically, on sides, arrange zig-zag fashion, loosely fill pan. Brush top of loaf with butter or margarine. Bake 25 to 30 minutes, or until top is golden brown. Carefully remove to wire rack and brush again with butter or margarine. Serve warm.

 

Nutritional Information:

735 Calories (kcal); 75g Total Fat; (89% calories from fat); 7g Protein; 13g Carbohydrate; 25mg Cholesterol; 5238mg Sodium


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