Shortcake biscuit recipe from 1934

This recipe is from ‘The Magic baking Powder Cook Book’ in the collection at the Minden Hills Museum & Heritage Village. This recipe is part of our Great Historic Bake Off series! Watch the video to see how this recipe turns out!

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: 
4 cups Flour
4 tsp Magic Baking Powder
½ tsp Salt
4 tbsp Shortening (1/2 butter, 1/2 lard)
1 tbsp Sugar
Milk, sufficient to make a soft dough, about 2 1/2 cups
Strawberries, crushed and sweetened
Creamed butter
Whipped cream
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

 4 cups Flour
 4 tsp Magic Baking Powder
 ½ tsp Salt
 4 tbsp Shortening (1/2 butter, 1/2 lard)
 1 tbsp Sugar
 Milk, sufficient to make a soft dough, about 2 1/2 cups
 Strawberries, crushed and sweetened
 Creamed butter
 Whipped cream

Directions

1

Sift together three times flour, baking powder and salt.

2

Cut in the shortening.

3

Add sugar, mix well.

4

Add milk to make soft dough.

5

Turn on floured board.

6

Pat or roll lightly to 1″ thickness. Cut rather larger than ordinary.

7

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)

8

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.

Shortcake biscuit recipe from 1934

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