Wartime Buttermilk Biscuits Recipes
WARTIME BUTTERMILK BISCUITS
This World War I-era recipe saved wheat by making biscuits with a 50/50 mix of flour and cornmeal. The original recipe called for "lard the size of a hen's egg;" 1/3 cup of shortening replaces the lard. This recipe was adapted from a recipe in "North Carolina's Role in the First World War" by Sarah McCulloh.
Provided by D. Todd Miller
Categories Breads
Time 25m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Mix dry ingredients, then cut shortening in with two knives or a pastry blender.
- Pour in buttermilk; mix with a fork. Forming dough into a ball, place on floured surface, and gently knead for half a minute.
- Roll into a half-inch-thick sheet of dough, and cut out biscuits (you will get about 24 small biscuits out of this).
- Place on a greased baking sheet. Bake at 450 degrees F for 10-15 minutes.
Nutrition Facts : Calories 65.6, Fat 3.1, SaturatedFat 0.8, Cholesterol 0.3, Sodium 125.9, Carbohydrate 8.3, Fiber 0.5, Sugar 0.4, Protein 1.2
SOLDIER'S BISCUITS (ANZAC BISCUITS)
From the handwritten recipe book of Margaret E. Walker's grandmother. Brian Wilson states:"Soldiers Biscuit was one of the original names for these biscuits and was only changed to ANZAC sometime after the Gallipol landing. Therefore, you can date the Soldier's Biscuit recipe to somewhere most likely between 1914 and 1920 or so. The anzac recipe however, would be dated after 1927 as they didn't begin to include coconut until after this year."
Provided by PalatablePastime
Categories Drop Cookies
Time 30m
Yield 18 approximately
Number Of Ingredients 7
Steps:
- Preheat oven to 180° C (350° F).
- Combine oats, flour and sugar in a mixing bowl.
- Melt butter and Golden Syrup (or honey) together over low heat.
- Mix baking soda with water and add to the butter mixture.
- Mix liquids with dry ingredients and mix well. Spoon dollops of mixture, about the size of a walnut shell, onto a greased tin, leaving as much space again between dollops to allow for spreading.
- Bake in a preheated, 180° C (350° F) oven for 15-20 minutes. Cool on a wire rack and seal in airtight containers.
Nutrition Facts : Calories 150.2, Fat 6.3, SaturatedFat 3.5, Cholesterol 13.6, Sodium 107.4, Carbohydrate 20.6, Fiber 1.9, Sugar 5.9, Protein 3.3
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