Shortcake biscuit recipe from 1934
Recipe Source:
This recipe is from ‘The Magic baking Powder Cook Book’ in the collection at the Minden Hills Museum & Heritage Village. A handwritten note on the front dates the booklet to 1934.
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Ingredients:
The Historic Recipe:
Sift together three times flour, baking powder and salt. Cut in the shortening. Add sugar, mix well. Add milk to make soft dough. Turn on floured board. Pat or roll lightly to 1″ thickness. Cut rather larger than ordinary. Bake in oven 250° F. 15 to 20 minutes. When done split and spread with creamed butter. Put between biscuits some crushed and sweetened strawberries. The biscuits may be covered with whipped cream, and the juice from the fruit poured round the dish or served at the table as many people do not like the short cake biscuit soaked with juice.
– The Magic Baking Powder Cook Book
Directions for modern bake:
This recipe is part of our Great Historic Bake Off series! Watch the video to see how this recipe turns out! We recommend a higher baking temperature of at least 325° F, instead of the 250° F called for in the recipe.
Sift together three times flour, baking powder and salt.
Cut in the shortening.
Add sugar, mix well.
Add milk to make soft dough.
Turn on floured board.
Pat or roll lightly to 1″ thickness. Cut rather larger than ordinary.
Bake in oven 250° F. 15 to 20 minutes. (Note: We recommend a higher baking temperature of at least 325° F, instead of the 250° F called for in the original recipe)
When done split and spread with creamed butter. Put between biscuits some crushed and sweetened strawberries. The biscuits may be covered with whipped cream, and the juice from the fruit poured round the dish or served at the table as many people do not like the short cake biscuit soaked with juice.
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Ingredients
Directions
Sift together three times flour, baking powder and salt.
Cut in the shortening.
Add sugar, mix well.
Add milk to make soft dough.
Turn on floured board.
Pat or roll lightly to 1″ thickness. Cut rather larger than ordinary.
Bake in oven 250° F. 15 to 20 minutes. (Note: We recommend a higher baking temperature of at least 325° F, instead of the 250° F called for in the original recipe)
When done split and spread with creamed butter. Put between biscuits some crushed and sweetened strawberries. The biscuits may be covered with whipped cream, and the juice from the fruit poured round the dish or served at the table as many people do not like the short cake biscuit soaked with juice.
