Calumet Baking Powder Biscuits

Ingredients

Large batch (makes 14)

• 2 cups sifted flour
• 2 1/2 teaspoons Calumet baking powder
• 3/4 teaspoon salt
• 5 tablespoons shortening
• About 3/4 cup milk

Small batch (makes 7)

• 1 cup sifted flour
• 1 1/4 teaspoons Calumet baking powder
• 1/2 teaspoon salt
• 2 1/2 tablespoons shortening
• About 6 tablespoons milk

Steps

1. Sift the flour once, measure, add the baking powder and salt and sift into a bowl.
2. Cut in the shortening until it looks like coarse meal.
3. Add the milk and stir until a soft dough forms (about 20 strokes for the large batch, 15 for the small).
4. Turn onto a lightly floured board and knead 30 seconds (20 turns) for the large batch or 20 seconds (15 turns) for the small.
5. For high, fluffy biscuits pat or roll 1/2 inch thick and cut with a floured 2-inch cutter; for thinner, crusty ones roll 1/4 inch thick and use a 2 1/4-inch cutter.
6. Bake on an ungreased baking sheet at 450° for 12 to 15 minutes.

Notes

With Swans Down cake flour: use 2 teaspoons baking powder and only 1/2 cup milk for the large batch (1 teaspoon and 1/4 cup for the small).

Buttermilk or sour milk can be used; use a little more and sift 1/8 teaspoon baking soda with the flour.

Calumet Baking Powder / Swans Down recipe clippings.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.