Of all foods for breakfast, nothing is so appetizing and satisfying, as light, flaky, hot Royal Baking Powder Biscuit, with a crisp, brown crust, just from the oven, broken apart and spread with butter, honey, jam or marmalade.
Biscuits
2 cups flour
4 teaspoons Royal Baking Powder
1/2 teaspoon salt
2 tablespoons shortening
3/4 cup milk or half milk and half water
Sift together flour, baking powder and salt, add shortening and rub in very lightly; add liquid slowly; roll or pat on floured board to about one inch in thickness (handle as little as possible); cut with biscuit cutter. Bake in hot oven 15 to 20 minutes.
Emergency or Drop Biscuits
Same as recipe for biscuits with the addition of more milk to make stiff batter. Drop by spoonfuls on greased pan and bake in hot oven.
Whole Wheat or Health Biscuits
2 cups whole wheat flour
3/4 teaspoon salt
4 teaspoons Royal Baking Powder
2 teaspoons shortening
1 cup milk
4 tablespoons cut raisins
Mix well flour, salt and baking powder, or sift through coarse strainer; rub shortening in lightly; add milk; mix to soft dough, add raisins. Drop with tablespoon quite far apart on greased baking tin or in muffin tins. Bake in moderate oven about 25 minutes.
Bran Biscuits
1/2 cup bran
1-1/2 cups flour
5 teaspoons Royal Baking Powder
3/4 teaspoon salt
3 tablespoons sugar
1/2 cup water
2 tablespoons melted shortening
Mix thoroughly bran, flour, baking powder, salt, sugar; add sufficient water to make soft dough; add shortening; roll on floured board to about 1/4-inch thick; cut with biscuit cutter. Bake in hot oven 12 to 15 minutes.
Cheese Biscuits
1-1/2 cups flour
2 teaspoons Royal Baking Powder
1/4 teaspoon salt
1 teaspoon shortening
6 tablespoons grated cheese
5/8 cup milk
Sift together flour, baking powder and salt; add shortening and cheese; mix in lightly; add milk slowly, just enough to hold dough together. Roll out on floured board about 1/2-inch thick; cut with biscuit cutter. Bake in hot oven 12 to 15 minutes.
Tea Biscuits
2 cups flour
3 teaspoons Royal Baking Powder
1/2 teaspoon salt
1 tablespoon sugar
1 egg
2 tablespoons shortening
1/3 cup water
Sift together flour, baking powder, salt and sugar; add well-beaten egg and melted shortening to water and add to dry ingredients to make soft dough. Roll out on floured board to about 1/2-inch thick; cut with biscuit cutter. Bake in moderate oven about 25 minutes.
Muffins
2 cups flour
3 teaspoons Royal Baking Powder
1 tablespoon sugar
1/2 teaspoon salt
1 cup milk
2 eggs
1 tablespoon shortening
Sift together flour, baking powder, sugar and salt; add milk, well-beaten eggs and melted shortening; mix well. Half fill greased muffin tins and bake in hot oven 20 to 25 minutes.
Blueberry or Huckleberry Muffins
2 cups flour
3 teaspoons Royal Baking Powder
1 teaspoon salt
1 tablespoon sugar
3/4 cup milk
2 eggs
1 tablespoon shortening
1 cup berries
Sift together flour, baking powder, salt and sugar; add milk slowly, well-beaten eggs and melted shortening; mix well and add berries, which have been carefully picked over and floured. Grease muffin tins; drop one spoonful into each. Bake about 30 minutes in moderate oven.
Cereal Muffins
1/2 cup cooked hominy, oatmeal or other cereal
1/2 teaspoon salt
1-1/2 tablespoons shortening
1 egg
1/2 cup milk
1 cup flour
1/2 cup corn meal
4 teaspoons Royal Baking Powder
Mix together cereal, salt, melted shortening, beaten egg and milk. Add flour and corn meal which have been sifted with baking powder; beat well. Bake in greased muffin tins or shallow pan in hot oven 25 to 30 minutes.
Corn Meal Muffins
3/4 cup corn meal
1-1/4 cups flour
4 teaspoons Royal Baking Powder
1/2 teaspoon salt
2 tablespoons sugar
1 cup milk
2 tablespoons shortening
1 egg
Sift together corn meal, flour, baking powder, salt and sugar; add milk, melted shortening and well-beaten egg; mix well. Half fill greased muffin tins and bake about 35 minutes in hot oven.
Crumb Muffins
2 cups stale bread crumbs
1-1/4 cups milk
1 cup flour
2 teaspoons Royal Baking Powder
1/2 teaspoon salt
2 eggs
1 tablespoon shortening
Soak bread crumbs in cold milk 10 minutes; add flour, baking powder and salt which have been sifted together; add well-beaten eggs and melted shortening; mix well. Heat muffin tins, grease and drop one tablespoon of batter into each. Bake 20 to 25 minutes in hot oven.
Rice Muffins
1 cup flour
2 teaspoons Royal Baking Powder
1/2 teaspoon salt
1 tablespoon sugar
2/3 cup milk
1 egg
1 tablespoon shortening
1 cup cold boiled rice
Sift together flour, baking powder, salt and sugar; add milk slowly; then well-beaten egg and melted shortening; add rice and mix well. Grease muffin tins; drop one spoonful of mixture into each. Bake 20 to 30 minutes in hot oven.
Date Muffins
1/3 cup butter
1 egg
2 cups flour
2 teaspoons Royal Baking Powder
1/2 teaspoon salt
3/4 cup milk
1/2 pound dates
Cream butter, add beaten egg, flour in which baking powder and salt have been sifted, and milk. Stir in dates which have been pitted and cut into small pieces. Bake about 25 minutes in greased gem pans in hot oven.
For sweet muffins sift 1/4 cup sugar with dry ingredients.
Scones
2 cups flour
3 teaspoons Royal Baking Powder
1 teaspoon salt
2 tablespoons sugar
2 tablespoons shortening
2 eggs
1/3 cup milk
Sift together flour, baking powder, salt and sugar; add shortening and mix in very lightly. Beat eggs until light; add milk to eggs and add slowly to mixture. Roll out 1/2-inch thick on floured board; cut into pieces 3 inches square and fold over, making them three-cornered; brush with milk; dust with sugar. Bake about 25 minutes in hot oven.
Currant Tea Cakes
2 cups flour
3 teaspoons Royal Baking Powder
1/2 cup sugar
3/4 teaspoon salt
1 cup milk
1 egg
2 tablespoons shortening
1/2 cup currants
Sift together flour, baking powder, sugar and salt; add beaten egg and melted shortening to milk and add to dry ingredients; add currants which have been washed, dried and floured; mix well. The batter should be stiff. Grease hot muffin tins and fill half full. Bake about 20 minutes in hot oven.
Popovers
2 cups flour
1/2 teaspoon salt
2 eggs
2 cups milk
Sift together flour and salt. Make a well in flour, break eggs into well, add milk and stir until smooth. Pour into hot greased gem pans and bake 25 to 35 minutes in very hot oven. If taken out of oven too soon they will fall.
Graham Gems
1 cup graham flour
1 cup flour
3/4 teaspoon salt
4 teaspoons Royal Baking Powder
1 cup milk
1 egg
2 tablespoons molasses or sugar
3 tablespoons shortening
Mix together dry ingredients; add milk, beaten egg, molasses and melted shortening. Bake in greased gem pans in hot oven about 25 minutes.
Green Corn Gems
2 cups green corn put through food chopper
1/4 cup milk, or 1/2 cup if corn is dry
2 eggs
2 cups flour
3 teaspoons Royal Baking Powder
1 teaspoon salt
1/8 teaspoon pepper
To the corn add milk and well-beaten eggs; add flour, baking powder, salt and pepper which have been sifted together; mix well. Drop into hot greased gem pans. Bake in hot oven 20 to 25 minutes.
Fig Envelopes
2 cups flour
3 teaspoons Royal Baking Powder
1/2 teaspoon salt
2 tablespoons sugar
2 teaspoons shortening
2/3 cup milk
1 cup chopped figs
1 egg
Sift together flour, baking powder, salt and sugar; add shortening and mix in very lightly; add slowly enough milk to form soft dough. Dust board with flour and roll out dough 1/4-inch thick, cut into squares and on each piece put one tablespoon of fig; brush edges with cold milk; fold like an envelope, and press edges together. Brush tops with egg beaten with one tablespoon milk and one teaspoon sugar. Bake about 20 minutes in hot oven.
Sally Lunn
2 cups flour
3 teaspoons Royal Baking Powder
1 teaspoon salt
1 tablespoon sugar
3/4 cup milk
2 eggs
2 tablespoons shortening
Sift together flour, baking powder, salt and sugar; add milk, well-beaten eggs and melted shortening; mix well. Bake in greased shallow pan or muffin tins in moderate oven about 25 minutes.
