FRUIT ROLLS
Make a biscuit mixture, using 4 tablespoonfuls of fat instead of 2 tablespoonfuls, as given in the recipe for Baking Powder Biscuits. Gently roll to 1/4 inch thickness, and spread the following ingredients over it:
1 tablespoonful butter or substitute 2 tablespoonfuls sugar 1/2 teaspoonful cinnamon Fruit
For the fruit use:
1/2 cupful dried currants, or 1/3 cupful raisins and 2 tablespoonfuls citron, or 2 cupfuls chopped apples
Roll as jelly roll, then cut into pieces 3/4 inch thick and place (cut side down) on buttered tins. Bake in a hot oven (450 degrees F.) 15 to 30 minutes. If apples are used, serve the roll with cream and sugar as a dessert. If the dried fruits are used, serve the roll in place of a hot bread or cake.
QUESTIONS
Compare recipes for "drop" and "cut" biscuits. How do they differ?
Why should biscuits be "patted" out rather than rolled out with the rolling pin?
If dry flour clings to the top of the biscuits after cutting, what is the result after baking? How can this be remedied?