Tuesday, March 22, 2011

Breakfast rolls

Yes, I'm back in 1923 land. I was Skyping with my mother and since she's a foodie too, we started talking about, well, food. I shared with her the book I found on my latest adventure into the desert and subsequent antique shops and we giggled through some of the recipes and suggestions in the 1923 cookbook I recently acquired. It's the Chicago Evening American Cookbook; Practical Recipes for the Housewife.

We were intrigued by two recipes this morning and since I am at home and feeling peckish, two recipes it is.

The first I decided to try was the "delicious breakfast rolls" I felt like something delicious and it was breakfast!

Here we go:

sift a couple cups of flour in my new tin bowl, add baking powder and salt

add in some shortening and cut it in, I use my fingers
add enough milk to make a shaggy dough and stir with a fork for a minute and it'll turn into a ball. I didn't measure the milk, sorry.
I rolled out the dough to about 1/2 inch and cut it with a biscuit cutter. The dough only needed a little bit of flour on the board
I cut them out, put a blob of butter on each and folded them in half. Bake on parchment at 350 for 22 minutes (that's how long mine took)

In the name of science, pure science, I sampled, um, some. I tried them plain, lovely. With pomegranite jelly I got in NM from friends? Yummy and slightly tart. With butter and raspberry jam? Oh yes. I ate one with butter and tate and lyles golden syrup, I may have moaned with delight. That's the type I ate when I sampled for my mother, while she watched me on Skype; yeah, I'm special like that.

They are flaky and sort of crispy. Not too doughy and almost roll like? I like them a lot, sometimes regular biscuits are just too flaky for me, if there is such a thing and sometime too stodgy, I think these will be in regular rotation.

Make them and let me know what you think.


4 cupfuls of flour
2 tsp baking powder
1/4 tsp salt
2 1/2 tablespoonfuls sugar
1/2 cupful of any kind of shortening
Enough milk to make a stiff dough

Sift the dry ingredients together. Cut in the shortening. Add the milk. Toss on a floured baking board, roll half an inch in thickness. Cut with biscuit cutter. Place a small piece of butter on each. Fold in half. Place in a slightly floured baking pan. Bake from fifteen to twenty minutes in a moderate oven.

*I made half this recipe, increased the salt and baked at 350.


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