BAKING FORMULA FOR BISCUITS:

2 cups sifted all-purpose flour
2 level tsp. baking powder
1 tsp. salt
2 to 4 tbsp. shortening
3/4 cup milk (about) or milk and water, mixed

Sift dry ingredients into mixing bowl. Add shortening (stiff and cold). Cut into bits until it looks like peas through the flour. (2 tablespoons shortening makes "bready" biscuits, 4 tablespoons make crisp, flaky ones). For this use two knives or a pastry blender; or rub shortening into flour with your finger tips.

Tip: If using your fingers, work quickly in order not to heat and melt shortening.

Add liquid slowly, mixing with fork or spatula, until a soft but not sticky dough is formed. Turn onto slightly floured bread board; roll or pat to 1/4-inch (or 1/2-inch if desired) thickness. Cut with biscuit cutter.

Bake on floured baking sheet in hot (450°F) oven about 12 minutes.

BISCUIT MAKING TIPS:

1. Be sure to use 2 level teaspoons baking powder for 2 cups flour.

2. Be sure to use cold, stiff shortening and do not cut it too fine, for coarser bits through flour make flakier biscuits. Do not use butter as shortening for biscuits. Lard or commercial shortening make flakier, more tender biscuits.

3. Soft dough makes better, more tender biscuits than stiff, dry dough. Add just as much liquid as possible and still be able to handle the dough.

4. Use as little flour on the bread board as possible. If dough is at perfect stage of moistness before turning out on board, do not add more flour to destroy that perfection.

5. After dough is mixed, some cooks like to knead the dough lightly with the finger tips for 8 or 10 folds, for a closer textured biscuit.

HOT BISCUITS, FOR BREAKFAST:

Baking formula biscuits can be made up the night before to be baked in the morning. They can be mixed in the morning and bake for dinner. Mix, roll out and cut biscuits. Arrange them on baking sheet, ready for oven. Then, instead of baking, at once, store in your refrigerator and bake when needed.

PLUM POCKETBOOK ROLLS:

Use baking formula for Biscuits. After biscuits are cut, place a stewed plum (seeded and drained of all juice) on half of each. Sprinkle well with sugar; add a bit of butter. Turn other half of biscuit over the plum (pocketbook fashion) and press edges firmly into lower half of biscuit. Bake on greased biscuit sheet, in moderate (350°F) oven for 20 minutes.

CHEESE ROULETTES:

Use baking formula for Biscuits. Roll into oblong piece, 1/4-inch thick. Sprinkle with grated Parmesan cheese, a little onion powder (or salt) and dot with butter. Roll like a jelly roll. Cut into 1/2-inch slices. Arrange on greased biscuit sheet. Bake in moderate (350°F) oven for 20 to 25 minutes, or until done.

BRAN DROP BISCUITS:

Use baking formula for Biscuits. Substitute 1/2 cup bran or bran flakes for 1/2 cup flour. Add liquid sufficient to make a dough that can be dropped from spoon onto floured biscuit sheet.

BUTTERSCOTCH ROLLS:

Use baking formula for Biscuits. Roll dough into oblong piece about 1/4-inch thick. Cover top with 1 cup brown sugar and dot generously with butter. Roll up like a jelly roll. Cut into 1-inch slices. Place slices in greased pan or muffin tins and bake in hot (400°F) oven for 15 to 20 minutes. This makes 10 to 12 rolls.

ORANGE TEA BISCUITS:

Use baking formula for Biscuits. After biscuits are arranged on baking sheet, press a small lump of sugar, dipped into orange juice, into top of each biscuit.

SHORTCAKE:

Use baking formula for Biscuits. Increase shortening to 5 tablespoons using part butter. Mix pat out on floured board to 1/4-inch thickness and cut with biscuit cutter. Arrange on baking pan in pairs, spreading melted butter between the biscuits and over top. Bake in hot (400°F) oven for 15 minutes. Remove from oven, split each pair apart while still hot, and again spread center and tops with butter. Serve with crushed fruit between layers and over top. Serve hot or cold with cream.

PASTRY FOR MEAT PIE, MEAT ROLLS AND FRUIT ROLLS:

Prepare a shortcake dough (see above).

For meat pies: Roll out to 1/4-inch thickness. Cut slits in dough so that steam may escape from pie, cover filling in casserole with this biscuit top and bake in hot (400°F) oven for 20 minutes.

For meat rolls, fruit rolls, etc.: Roll dough to oblong shape, 1/4-inch thick. Cover with filling of meat or fruit. Roll like jelly roll. Bake in moderate (350°F) oven for 45 minutes to 1 hour.