422.—BUTTERMILK MUFFINS
Follow recipe for Sour Milk Muffins (see No. 421), using buttermilk instead of sour milk.
423.—SALLY LUNN
| 2 cups flour | 2 eggs |
| 4 teaspoons baking powder | 1 cup milk |
| ½ teaspoon salt | ¼ cup melted shortening |
| 2 tablespoons sugar |
Mix and sift dry ingredients; add eggs well beaten, milk, and shortening; beat thoroughly, pour into shallow greased pan, and bake in a moderate oven twenty minutes.
424.—BAKING POWDER BISCUIT
| 2 cups flour | 2 tablespoons shortening |
| 4 teaspoons baking powder | ¾ cup milk |
| 1 teaspoon salt |
Mix and sift dry ingredients, rub in shortening until fine and crumbly, and add milk to form a soft dough; a little more or less may be required, according to the brand of flour used. Roll out on a slightly floured board until three-fourths of an inch thick, cut with small cutter, place on greased pan an inch apart, and bake in hot oven twelve minutes. For soft biscuit with little crust, place close together in the pan, and bake five minutes longer. Left-over biscuit may be split, lightly buttered, and browned in the oven.
425.—CORN MEAL ROLLS
| 1 cup corn meal | ½ teaspoon salt |
| 1 cup flour | 3 tablespoons bacon fat |
| 4 teaspoons baking powder | ¾ cup milk |