Recipes

Sift flour, measure, and sift with baking powder, salt, and 1 tablespoon
sugar. Cut in shortening. Add milk to form soft dough. Turn onto lightly
floured board. Knead lightly. Pat into sheet 1/2 inch thick. Spread with
butter, and 2 tablespoons sugar dissolved in orange juice. Sprinkle with
grated orange rind. Roll like jelly roll and cut in slices 1/2 inch thick.
Place cut side down in well-oiled pan. Cover and allow to stand 10
minutes. Bake in hot oven (450 F) 15 minutes. 12 servings. The Household
Searchlight - 1941

Prepare onion topping: Heat butter in medium sized skillet over low
heat. Add onion, rosemary & salt:; saute until softened, about 15
minutes. Remove from heat. Preheat oven to 450. Prepare dough: Sift
together flour, powder, rosemary & salt in bowl. Cut shortening into
flour mix until it resembles coarse meal. Make well in center of dry
ingredients. Pour in buttermilk all at once. Stir quickly with fork
to form dough. Turn dough onto floured board. Gently knead 2-3 times.
Pat dough into 3/4" thick piece. Cut out biscuits with floured 2"
biscuit cutter. Place on ungreased baking sheet. Press scraps
together (do not knead) Cut out more biscuits. Top each biscuit with
onion topping. Bake in preheated 450 oven for 12-14 minutes or until
lightly browned. Cool biscuits on sheet on wire rack for 2-3 minutes.
Serve immediately.

Onion Toppings:

Preheat the oven to 450F; set rack in middle level. Prepare biscuit dough.
COMBINE THE FLOURS, salt and baking powder in a mixing bowl and stir well
to mix. Rub in the butter by hand or with a pastry blender until the
mixture is mealy. Stir in 3/4 cup of the buttermilk with a fork and
continue stirring gently until the dough begins to hold together. (If the
dough is dry, add more buttermilk, 1 tablespoon at a time.) Sprinkle the
work surface generously with flour and scrape the dough onto it. Fold the
dough over on itself two or three times. Use the dough immediately . Pat
dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits
with a sharp, floured knife. Transfer to a parchment-lined cookie sheet.
Paint tops with buttermilk. Bake for 10 to 15 minutes, until well risen and
golden.

From: "Goffigon, Lucia" Goffigon.Lucia@MGH.HARVARD.EDU

Date: Fri, 2 Aug 1996 16:32:00 -0500
Courtesy of "Very Virginia" Cookbook - The Junior League of Hampton Roads.

Preheat oven to 400 F. Leave rolls in pan. sli ce off top half of rolls and
place beside pan. Combine butter with next 4 ingredients and spread on
inside of top and bottom of rolls. Layer ham and cheese on bottom half of
rolls, replace top half of rolls, and wrap in foil. Bake 15 minutes or
until c heese melts. Using sharp knife, separate rolls and serve warm.
(Yield: 20 rolls.)

EAT-L Digest 1 August 96

Mix together the first 3 ingredients. Then thoroughly mix in the last 4
ingredients. Dough will be stiff. Chill for a half hour. Roll rounded
teaspoonsfuls into balls. Flatten, place on greased cookie sheet, and bake
for 1 hour at 300F.

Heat oven to (450?F). Combine flour, oats, sugar, baking powder, baking
soda and salt; mix well. Cut in margarine with pastry blender or two knives
until mixture resembles coarse crumbs. Add buttermilk; mix with fork just
until dry ingredients are moistened. Drop by (1/4 cup) measure onto
ungreased baking sheet. Beat together egg white and water. Brush tops of
biscuits with egg white mixture. Bake 10 to 12 minutes or until light
golden brown. Serve warm. *Or substitute soured milk. Combine (1 1/4 cups)
1% milk and (4 tsp) lemon juice; let stand 5 minutes or until slightly
thickened.

Yield: 16 biscuits.