2 cups flour 4 teaspoons Royal Baking Powder 1/2 teaspoon salt 2 tablespoons shortening 3/4 cup milk or half milk and half water
Sift together flour, baking powder and salt, add shortening and rub in very lightly; add liquid slowly; roll or pat on floured board to about one inch in thickness (handle as little as possible); cut with biscuit cutter. Bake in hot oven 15 to 20 minutes.
Emergency or Drop Biscuits
Same as recipe for biscuits with the addition of more milk to make stiff batter. Drop by spoonfuls on greased pan and bake in hot oven.
Whole Wheat or Health Biscuits
2 cups whole wheat flour 3/4 teaspoon salt 4 teaspoons Royal Baking Powder 2 teaspoons shortening 1 cup milk 4 tablespoons cut raisins
Mix well flour, salt and baking powder, or sift through coarse strainer; rub shortening in lightly; add milk; mix to soft dough, add raisins.
Drop with tablespoon quite far apart on greased baking tin or in muffin tins. Bake in moderate oven about 25 minutes.
Bran Biscuits
1/2 cup bran 1-1/2 cups flour 5 teaspoons Royal Baking Powder 3/4 teaspoon salt 3 tablespoons sugar 1/2 cup water 2 tablespoons melted shortening
Mix thoroughly bran, flour, baking powder, salt, sugar; add sufficient water to make soft dough; add shortening; roll on floured board to about 1/4-inch thick; cut with biscuit cutter. Bake in hot oven 12 to 15 minutes.
Cheese Biscuits
1-1/2 cups flour 2 teaspoons Royal Baking Powder 1/4 teaspoon salt 1 teaspoon shortening 6 tablespoons grated cheese 5/8 cup milk
Sift together flour, baking powder and salt; add shortening and cheese; mix in lightly; add milk slowly, just enough to hold dough together.
Roll out on floured board about 1/2-inch thick; cut with biscuit cutter.
Bake in hot oven 12 to 15 minutes.
Tea Biscuits
2 cups flour 3 teaspoons Royal Baking Powder 1/2 teaspoon salt 1 tablespoon sugar 1 egg 2 tablespoons shortening 1/3 cup water
Sift together flour, baking powder, salt and sugar; add well-beaten egg and melted shortening to water and add to dry ingredients to make soft dough. Roll out on floured board to about 1/2-inch thick; cut with biscuit cutter. Bake in moderate oven about 25 minutes.
Muffins
2 cups flour 3 teaspoons Royal Baking Powder 1 tablespoon sugar 1/2 teaspoon salt 1 cup milk 2 eggs 1 tablespoon shortening
Sift together flour, baking powder, sugar and salt; add milk, well-beaten eggs and melted shortening; mix well. Half fill greased muffin tins and bake in hot oven 20 to 25 minutes.
Blueberry or Huckleberry Muffins
2 cups flour 3 teaspoons Royal Baking Powder 1 teaspoon salt 1 tablespoon sugar 3/4 cup milk 2 eggs 1 tablespoon shortening 1 cup berries
Sift together flour, baking powder, salt and sugar; add milk slowly, well-beaten eggs and melted shortening; mix well and add berries, which have been carefully picked over and floured. Grease muffin tins; drop one spoonful into each. Bake about 30 minutes in moderate oven.
Cereal Muffins
1/2 cup cooked hominy, oatmeal or other cereal 1/2 teaspoon salt 1-1/2 tablespoons shortening 1 egg 1/2 cup milk 1 cup flour 1/2 cup corn meal 4 teaspoons Royal Baking Powder
Mix together cereal, salt, melted shortening, beaten egg and milk. Add flour and corn meal which have been sifted with baking powder; beat well. Bake in greased muffin tins or shallow pan in hot oven 25 to 30 minutes.
Corn Meal Muffins
3/4 cup corn meal 1-1/4 cups flour 4 teaspoons Royal Baking Powder 1/2 teaspoon salt 2 tablespoons sugar 1 cup milk 2 tablespoons shortening 1 egg
Sift together corn meal, flour, baking powder, salt and sugar; add milk, melted shortening and well-beaten egg; mix well. Half fill greased muffin tins and bake about 35 minutes in hot oven.
Crumb Muffins
2 cups stale bread crumbs 1-1/4 cups milk 1 cup flour 2 teaspoons Royal Baking Powder 1/2 teaspoon salt 2 eggs 1 tablespoon shortening
Soak bread crumbs in cold milk 10 minutes; add flour, baking powder and salt which have been sifted together; add well-beaten eggs and melted shortening; mix well. Heat muffin tins, grease and drop one tablespoon of batter into each. Bake 20 to 25 minutes in hot oven.
Rice Muffins
1 cup flour 2 teaspoons Royal Baking Powder 1/2 teaspoon salt 1 tablespoon sugar 2/3 cup milk 1 egg 1 tablespoon shortening 1 cup cold boiled rice
Sift together flour, baking powder, salt and sugar; add milk slowly; then well-beaten egg and melted shortening; add rice and mix well.
Grease muffin tins; drop one spoonful of mixture into each. Bake 20 to 30 minutes in hot oven.
Date Muffins
1/3 cup butter 1 egg 2 cups flour 2 teaspoons Royal Baking Powder 1/2 teaspoon salt 3/4 cup milk 1/2 pound dates
Cream butter, add beaten egg, flour in which baking powder and salt have been sifted, and milk. Stir in dates which have been pitted and cut into small pieces. Bake about 25 minutes in greased gem pans in hot oven.
For sweet muffins sift 1/4 cup sugar with dry ingredients.
Scones
2 cups flour 3 teaspoons Royal Baking Powder 1 teaspoon salt 2 tablespoons sugar 2 tablespoons shortening 2 eggs 1/3 cup milk
Sift together flour, baking powder, salt and sugar; add shortening and mix in very lightly. Beat eggs until light; add milk to eggs and add slowly to mixture. Roll out 1/2-inch thick on floured board; cut into pieces 3 inches square and fold over, making them three-cornered; brush with milk; dust with sugar. Bake about 25 minutes in hot oven.