LESSON CXXX
"CUT" BISCUIT
USE OF THE ROLLING PIN.—When dough is to be rolled and cut into biscuits, it needs to be a little stiffer than for Drop Biscuits. It should, however, be a soft dough. Biscuit dough should not be pressed down with a rolling motion, but should be deftly and gently "patted" out with several successive "touches" with the rolling pin.
In using the rolling pin for stiff doughs, when more pressure should be exerted, the pin should be lifted up at the end of each stroke.
BAKING POWDER BISCUITS
2 cupfuls flour 1/2 teaspoonful salt 4 teaspoonfuls baking powder 2 tablespoonfuls fat Milk or water, about 2/3 cupful
Mix as in drop biscuits, using less milk, so that the dough is just stiff enough to roll out. Roll gently to 1/2 inch thickness on a slightly floured board, and cut into small biscuits. If any dry flour clings to the top of the biscuits, moisten it with a little milk or water. Place on a slightly oiled pan, and bake in a hot oven (475 degrees F.) from 12 to 15 minutes. Serve hot. They may be placed on a folded napkin or doily.
APPLE DUMPLINGS
Make Baking Powder Biscuit dough. Roll until 1/4 inch thick and cut into pieces. Place an apple (cored and pared) in the center of each piece. Fold the dough over the fruit and bake (375 degrees F.) or steam for 1/2 hour, or until the apples are soft. The dumplings may be browned in the oven after steaming.
Rich biscuit dough or pastry may be used for Apple Dumplings. Other fruits may be used instead of apples.