Light, tender, golden brown—every biscuit
What makes a perfect biscuit? A little flaky, crusty morsel—and pass the plate often—that’s the South’s perfect biscuit, while a Yankee biscuit is fluffy and high as your Grandmother’s comforter. Westerners like sugar and spice.... New Yorkers have a fondness for the old-world flavor of cheese.
But thick or thin, sweet or tangy, the best biscuits the country over are light and tender biscuits—perfectly leavened biscuits.
Calumet, the modern Double-Acting Baking Powder, will show you the way to biscuits light as air, delicately brown and tender. And on pages [19] to 20 are tested Calumet recipes, based on Calumet’s marvelously economical proportion, for any type of biscuit you prefer to make and serve.
There is an extra touch of perfection in every quick bread made with Calumet. Muffins are tender, evenly risen, free from humps and from tunnels. Waffles, griddle cakes, cookies, gingerbread, all owe a new quality and sureness to Calumet’s Double-Action. Read on and see just how it works!
CALUMET’S DOUBLE-ACTION
What it means to your baking!
First Action
Just enough leavening in the mixing bowl