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Newspaper
Amarillo Globe
Location
Amarillo, Texas, United States of America
Date
May 07, 1935
Page
6
A cooking guide explains soft and stiff biscuit doughs with two main methods. The Standard Flour Method covers mixing dry ingredients, cutting in fat, adding liquid, handling dough lightly, and shaping with cutters or squares. The Prepared Biscuit Flour Method uses premeasured flour, quick liquid mixing, light kneading, and high oven heat for fast fluffy results.
Readable excerpts describe Drop Biscuits Richer Dough and multiple flavored variations. Recipes include Lemon Orange Sweethearts Cheese Biscuits Date Pockets Butterscotch Maple Fruit Pin-Wheels and Sour Milk Scones with glaze options and rolling methods for standard and prepared flour doughs.
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