This recipe is from Wheat for Man, Why and How, Vernice G. Rosenvall, Mabel H. Miller, and Dora D. Flack, Bookcraft Company: Salt Lake City, Utah, 1952, pp. 20. A few used copies of the book may be available from Amazon. Search bookbinder.com for additional copies.
Be sure that your oven is heating exactly as it registers. Read your entire recipe carefully BEFORE you start to mix. Follow measurements and instructions accurately.
- 2 cups sifted whole wheat flour
- 1 tsp salt
- 4 tsp baking powder [6-8 if using Rumford or Ener-G]
- 6 tbsp. shortening [try butter or 1/4 cup olive oil]
- 1/3 — 1 cup milk (adjust to your liking) [Can use powdered milk & water]
Sift dry ingredients together. Cut in shortening with 2 knives or pastry blender. Mix in just enough milk to make soft dough — not too wet. Turn out on lightly floured board. Pat out to 1/2″ to 3/4″ thickness. Cut with floured cutter. Bake on greased cookie sheet 15-20 minutes at 375 to 400F. Serve hot with butter. Makes 12 to 16 biscuits.
I haven’t tried these, but the recipe looks great! If you try them, email me with your results. I just received an email from Leslie who reported the biscuits are “delicious, flaky and light.”