Sufficient to Serve Six
)
- 2 c. flour
- 1 tsp. salt
- 4 tsp. baking powder
- 2 Tb. fat f
- 3/4 c. milk
- 2 Tb. butter
- 1/3 c. sugar
- 1 Tb. cinnamon
- 3/4 c. chopped raisins
To make the dough, combine the ingredients in the same way as for baking-powder biscuits. Roll it on a well-floured board until it is about 1/4 inch thick and twice as long as it is wide. Spread the surface with the 2 tablespoonfuls of butter. Mix the sugar and cinnamon and sprinkle them evenly over the buttered surface, and on top of this sprinkle the chopped raisins. Start with one of the long edges and roll the dough carefully toward the opposite long edge, as shown in Fig. 15. Then cut the roll into slices 1 inch thick. Place these slices in a shallow pan with the cut edges down and the sides touching. Bake in a hot oven for about 20 minutes.
62. BEATEN BISCUITS.--In Fig. 16 is illustrated a form of hot bread known as beaten biscuits. Such biscuits are used very extensively in the South; in fact, they are usually considered typical of the South. Formerly, all the lightness of beaten biscuits was produced by beating, but as the mixture is made today it may be run through a food chopper a few times before it is beaten. If this is done, the labor of beating is lessened considerably, beating for 15 to 20 minutes being sufficient. When the beating is finished, the texture of the dough should be fine and close and the surface should be smooth and flat.
BEATEN BISCUITS
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Sufficient to Serve Twelve
)