Food recipes
Fat Rascals (Biscuits)
Fat Rascals (Biscuits) Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, without salt currants, zan...
Fat Rascals (Biscuits)
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
currants, zante, dried
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
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.
Add the milk and stir with a fork only until a soft dough is formed.
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.
Bake at 450 for 12 to 15 minutes.
About 1 1/2 dozen biscuits.
Culinary Arts Institute Canadian Family Cookbook.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
currants, zante, dried
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
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.
Add the milk and stir with a fork only until a soft dough is formed.
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.
Bake at 450 for 12 to 15 minutes.
About 1 1/2 dozen biscuits.
Culinary Arts Institute Canadian Family Cookbook.