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DROP BISCUIT

(Muffins And Biscuits) - (The International Jewish Cook Book)







Add to ingredients for baking-powder biscuit enough more milk or water
to make a thick drop batter, about two tablespoons; mix as directed for
biscuit, drop by spoonfuls an inch apart on a greased baking-sheet or
into greased gem pans, small size.
The more crust the more palatable these biscuits are. The mixture should
not be soft enough to run. Bake in a hot oven ten to twelve minutes.

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EMERGENCY OR DROP BISCUITS

2 cups flour
4 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
2 tablespoons shortening
3/4 cup milk or half milk and half water
Sift together flour, baking powder and salt, add shortening and rub in
very lightly; add liquid slowly to make soft dough; roll or pat out on
floured board to about one-half inch in thickness handling as little
as possible; cut with biscuit cutter. Bake in hot oven 15 to 20
minutes.









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