Biscuits, Crepes, Griddlecakes, Fritters, Pancakes, and Waffles

Biscuits, Crepes, Griddlecakes, Fritters, Pancakes, and Waffles

 Biscuits-Basic--Use 1 cup liquid with 2 to 2-1/2 cups Basic Quick-Bread Mix

OR

                   2 cups flour                             

                   3 tsp baking powder                      

                   1 tsp salt                               

                   1/4 cup cold shortening           

                   2/3 cup cold milk            

          Sift flour, baking powder and salt together and cut in shortening with 2 knives or a pastry blender. Add milk and mix quickly Knead for a few seconds on lightly floured board (just enough to keep mix together). Pat out to 1/2 inch thickness and cut with biscuit cutter or inverted glass. Place in a greased pan close together for crust on top and bottom only, far apart if crust is desired on sides also. Bake at once in a very hot oven (450 F.) 12 minutes Makes 12.

Biscuit Crust--Roll dough 1/4 inch thick and cut to fit top of meat or chicken pie Place on pie, pressing edges to dish. Cut opening in center to allow escape of steam.

Drop Biscuits--Increase milk to 1 cup and drop mixture from spoon into greased muffin pans or onto greased baking sheet. Bake as above.

         

           Buttermilk Biscuits

          2 cups flour                             

                   1/2 tsp.baking soda                 

                   2 tsp.baking powder                      

                   1 tsp.salt                               

                   1/4 cup cold shortening           

                   1 cup buttermilk                    

          Mix and bake as for baking powder biscuits.

         

**Variations Using Baking Powder or Buttermilk Biscuit Dough         

Butterscotch--Roll dough to a rectangular sheet and brush with softened butter. Sprinkle with brown sugar and roll up like a jelly roll. Cut into 1-inch slices and place cut side down on greased baking sheet or in greased muffin pans.

          Cheese--Mix 1/2 cup grated cheese with dry ingredients.

Cinnamon--Follow directions for butterscotch biscuits, using granulated sugar and cinnamon instead of brown sugar.

          Graham--Use 1 cup graham flour and 1 cup white flour.

Honey --Follow basic directions. Roll out dough 1/2 inch thick and spread it with softened butter. Sprinkle over the butter 2 Tbsp. sugar and 1/2 cup each of seeded raisins and chopped pecans, and roll the dough like a jelly roll.  Slice the roll 1/2 inch thick. Butter a baking pan generously and pour into it a half inch of honey. Lay biscuits in the pan and bake them in a hot oven. Remove them at once from the pan after baking and pour over them any honey in the pan.    

Orange--Mix 1 Tbsp. orange zest with milk and add 2 Tbsp. sugar to  dry ingredients then dip cubes of sugar in orange juice and press 1into the top of each biscuit.

Pecan Carmel--Follow directions for butterscotch biscuits, adding 1/2 cup chopped pecans to brown sugar. Mix butter and brown sugar and place a little of mixture in each muffin pan. Place slices of roll cut side down on top of mixture. Remove from pans as soon as baked.

          Cream Scones--Use heavy cream and butter to make a soft dough.

**Irish Griddle Scones--Roll dough into 2 circles 1/2 inch thick. Cut into wedges and bake on a hot griddle, turning to brown both sides. Split scones while hot, spread with softened butter and place in oven to melt butter.

          Or.

**Scottish Scones-- Sift together 2 cups flour, 2 tsp. each of baking powder and sugar, and 1/2 tsp. salt.  Cut in 1/4 cup butter. Beat 2 eggs, reserving a little unbeaten egg white. Add the beaten eggs and 1/3 cup light cream to the flour mixture. Toss the dough on a floured board and pat or roll it 3/4 inch thick. Cut the dough into squares, brush them with the reserved egg white, and sprinkle them with sugar. Bake the scones in a hot oven (400 F. for 15 minutes. Finish and serve as above.

         

Beaten Biscuits        

          Preparation of these; is a good way of curbing aggression.

                   3 cups flour                             

                   1 tsp.salt                               

                   1/3 cup cold shortening                    

                   1/2 cup cold milk                      

          Sift flour with salt; cut in shortening. Add milk and mix to a very stiff dough. Place on floured board and beat with rolling pin or wooden potato masher 30 minutes, folding in edges after each stroke. Roll 1/3 inch thick and cut with biscuit cutter. Place on greased baking sheet and prick with a fork. Bake in hot oven (400 F.) 2o minutes. Makes 24.    

                            

 Cream Biscuits

          Use basic quick-bread mix and heavy cream instead of milk. Roll out the dough 1/4 inch thick on lightly floured board and cut into rounds. Bake as usual.

**Variation

***Shortcake Biscuits-- Brush the rounds with butter and bake them in pairs, sandwich style. Split them, butter them again, fill with sweetened fruit and top with whipped cream.

         

           Crullers

                   1/4 cup shortening                   

                   1 cup sugar                                      

                   2 eggs                              

                   3 tsp. baking powder                      

                   1/4 tsp.nutmeg                                  

                   1/2 tsp. salt                               

                   4 cups  flour                    

                   1 cup milk                              

          1. Cream shortening. Add Sugar, then well beaten eggs

2. Sift baking powder, nutmeg and salt with 1 cup flour and add alternately with milk to the first mixture.

            3. Add additional flour to make a dough stiff enough to handle.

            4. Toss on floured board, roll 1/2 inch thick and cut into strips.

            5. Twist and fry in deep fat (365 F.).

6. Drain on unglazed paper and when cold roll in icing sugar. Makes3 dozen.© Al (Alex-Alexander) D Girvan. All rights reserved.