Mix and sift the flour, salt, and baking powder. Chop the fat into the dry ingredients until it is in pieces about the size of small peas. Pour the milk into the dry ingredients, and mix them just enough to take up the liquid. Make the mixture as moist as possible, and still have it in good condition to handle. Then sprinkle flour on a molding board, and lift the dough from the mixing bowl to the board.

Sprinkle flour thinly over the top and pat out the dough until it is about 1 inch thick. Cut the dough with a biscuit cutter, and place the biscuits thus cut out on baking sheets or in shallow pans. If a crusty surface is desired, place the biscuits in the pan so that they are about an inch apart; but if thick, soft biscuits are preferred, place them so that the edges touch. Bake 18 to 20 minutes in a hot oven.

60. EMERGENCY BISCUITS.--As shown in Fig. 12, emergency biscuits resemble very closely baking-powder biscuits, and so they should, because the recipe given for baking-powder biscuits may be used for emergency biscuits by merely adding more milk--just enough to make the dough a trifle too moist to handle with the hands. When the dough is of this consistency, drop it by spoonfuls in shallow pans, as in Fig. 13, or on baking sheets. Then bake the biscuits in a hot oven for 18 to 20 minutes.

61. PINWHEEL BISCUITS.--To create variety, a baking-powder biscuit mixture may be made into pinwheel biscuits, a kind of hot bread that is always pleasing to children. Such biscuits, which are illustrated in Fig. 14, differ from cinnamon rolls only in the leavening agent used, cinnamon rolls being made with yeast and pinwheel biscuits with baking powder.

PINWHEEL BISCUITS

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