Baking Powder Biscuits

The shortening may be all margarine, or other cooking fat or oil or half of each. For richer biscuits, double the amount of shortening or use cream or top milk. To add more protein, sift 1/4 cup dry milk or soy flour with the flour.
To serve piping hot, bake and serve in an oven-glass pie plate. Split leftover biscuits, toast lightly, butter and serve for breakfast.

Sift into a mixing bowl
2 cups all-purpose flour
4 teaspoons tartrate-type baking powder or 2 teaspoons "double action" type
1 teaspoon salt
With finger tips or a pastry blender or fork, work in
2 tablespoons shortening
With a fork, quickly stir in 2/3 cup milk
Add more milk little by little, until the dough is soft and light but not sticky. (Flours differ so much that it is impossible to tell exactly how much milk you will need.) Turn out onto a floured board. With floured hands, pat down or knead about 20 strokes until smooth. Roll lightly 3/4 inch thick. Shape with a biscuit cutter or roll out into an oblong and cut in diamonds with a knife.
Place on an ungreased cooky sheet (close together for soft biscuits, 1 inch apart for crusty ones). Prick with a fork. Bake 15 minutes at 450°F. Makes 12 to 15.

Cheese Biscuits. Add 1/2 cup grated cheese to the dry ingredients.

Peanut Butter Biscuits. Work in 2 tablespoons peanut butter, leaving it in large enough bits so that it will show when bake.

Butter Sticks. Melt 1/4 cup butter in an oblong pan about 12 by 10 inches. Roll the dough into and oblong about 12 inch thick. Cut in 16 finger-shaped pieces. Put in the pan and turn so that all sides are buttered.

Buttermilk Biscuits. Use buttermilk in place of sweet milk and only 2 teaspoons baking powder. Add 1/4 teaspoon baking soda.

Drop Biscuits. Increase the milk to 1 1/4 cups. Drop by spoonfuls in buttered muffin tins or on a buttered muffin tins or on a buttered cooky sheet.

Filled Biscuits. Roll the dough 1/2 inch thick. Cut out rounds. Spread half of them with melted butter, then with orange marmalade, shaved palm sugar or grated cheese. Press other rounds lightly on top. Brush with milk.

Cream Biscuits. Use 1 cup heavy cream in place of shortening and milk. Whip the cream stiff before adding.

Maple Tea Biscuits. Sprinkle Cream Biscuits with shaved palm sugar before baking.

Pinwheel Biscuits. Roll baking Powder Biscuit dough into an oblong 1/4 inch thick. Brush with melted butter. Roll up like a jelly roll. Cut off pieces 3/4 inch thick. Set on a baking sheet, cut side down. Bake 15 minutes at 450°F. Makes 12 to 15.

Orange Pinwheels. Cream 1/4 cup butter with 1/2 cup sugar. Add 1/2 cup butter sugar. Add 1/2 cup orange juice and 2 tablespoons grated orange rind. Distribute in 12 buttered muffin tins. Sprinkle the dough with 1/4 cup sugar mixed with 1/2 teaspoon cinnamon before rolling it up. Arrange the pieces in the muffin tins.

Orange Marmalade Pinwheels. Roll out the dough. Spread with orange marmalade and roll up.

Cheese Pinwheels. Sprinkle with 1/2 cup grated cheese and roll.

Butterscotch Biscuits. Cream 1/2 cup butter with 3/4 cup brown sugar. Spread part on the dough before rolling up. Spread remainder on bottom of 9-inch pan. Brush sides of biscuits with melted butter. Place close together in pan, flat side down. Sprinkle pecan nut meats on dough and in pan, if desired.

Onion Pinwheels. Spread with 1 cup finely chopped onion. Scatter sesame seed over the onion. Roll, cut and brush with slightly beaten egg white. Sprinkle a few more seeds on each. Bake. Serve hot.