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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Recipe from the favorite cookbook of Edith Roosevelt, wife of President Theodore Roosevelt. Ingredients:
2 cups sifted all-purpose flour |
2 tablespoons sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup butter or 3/4 cup regular margarine |
1/2 lb dried currant |
1/2 cup milk (about) |
Directions:
1. Thoroughly mix the flour, sugar, baking powder, and salt in a bowl. Cut in butter with a pastry blender or two knives until particles are the size of rice kernels. Stir in currants.
2. Add the milk and stir with a fork only until a soft dough is formed.
3. Shape dough lightly into a ball and roll out 1/2 inch thick on a lightly floured surface. Cut into rounds with a 2-inch cutter. Place on ungreased baking sheet.
4. Bake at 450 for 12 to 15 minutes. About 1 1/2 dozen biscuits.
5. Culinary Arts Institute Canadian Family Cookbook.
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