Whole Wheat And Rye Tea Biscuits

11/2 Cups Rye Flour.

1 Cup Whole Wheat Flour.

3 Tablespoons Baking Powder 1 Teaspoon Salt.

1 Tablespoon Thin Syrup.

2 Tablespoons Melted Fat 2-3 Cup Water.

1 Egg White, beaten stiff.

Mix and sift, the dry ingredients; work in the shortening, add syrup, then liquid and fold in stiffly beaten egg white; roll thin on a floured board, cut with cookie or large biscuit cutter, rub over with cooking oil or melted fat, make a crease across the center of each with dull edge of knife and fold over like Parkerhouse rolls, pressing edges together lightly. Bake in a hot oven.

Corn Meal And Whole Wheat Biscuit

2 Cups Corn Meal 1 1/2 Cups Hot Milk.

1/2 Cup Whole Wheat Flour 1 1/2 Tablespoons Baking Powder 1/4 Teaspoon Salt.

1 Tablespoon Sugar.

1 Beaten Egg.

Pour hot milk over corn meal; let stand until cool. Add egg. Mix and sift balance of dry ingredients and add. Beat thoroughly and bake in greased gem pans in a hot oven.

Barley Flour Biscuit

2 Cups Barley Flour 1 1/2 Tablespoons Baking Powder 1/2 Teaspoon Salt.

2 Tablespoons Fat.

2-3 Cup Sweet Milk or Water.

Sift together the dry ingredients. Work in the fat; add the milk, using enough to make a soft dough. Roll on a slightly floured board; cut with small biscuit cutter and bake in a hot oven about fifteen minutes.

Barley Biscuit

Sacramento, Cal. 1 1/4 Cups Liquid 4 Cups Barley Flour.

3 Tablespoons Fat.

6 Teaspoons Baking Powder 1 Teaspoon Salt.

Sift dry materials together. Work in fat well. Combine liquid and dry materials, handling lightly. Roll or pat 1/2-inch thick and cut as biscuits. Bake in a hot oven.

Corn Flour Biscuit

1 Cup Liquid 3 Tablespoons Fat 1 Teaspoon Salt 2 2-3 Cups Corn Flour.

6 Teaspoons Baking Powder Mix as for barley biscuit.

Corn Flour And Rolled Oats Biscuit

1 Cup Liquid 1 1-3 Cups Corn Flour 1 Cup Ground Oats.

3 Tablespoons Fat.

6 Teaspoons Baking Powder 1 Teaspoon Salt.

Mix as for barley biscuit. Color slightly dark. Flavor good.

Barley And Rice Biscuits

1 Cup Barley Flour.

1 Cup Rice Flour.

1 Teaspoon Salt.

4 Teaspoons Baking Powder.

1 Tablespoon Fat.

1 Cup Milk.

For the cup of rice flour, a cup of corn meal may be substituted; half a cup of corn meal and half of rice flour or one cup of barley flour.

Barley Drop Biscuits

2 1/2 Cups Barley Flour.

4 Teaspoons Baking Powder.

1 Cup Milk 1/2 Tablespoon Fat 1 Teaspoon Salt.

Mix dry ingredients. Melt fat in measuring cup and add about a cup of milk; then add this mixture to the dry ingredients. Mix quickly and lightly. Drop by spoonsful on greased pan and bake in hot oven fifteen to twenty minutes. (One cup ground rolled oats or oat flour may be substituted for part of the barley flour. If so, the flavor will be improved by adding a teaspoon of sugar).

Soy Flour Drop Biscuits

2-3 Cup Soy Bean Flour 2-3 Cup Barley Flour 2-3 Cup Corn Flour.

1 Tablespoon Shortening.

1 Cup Sour or Buttermilk.

2 Tablespoons Corn Syrup.

2 Teaspoons Baking Powder.

1 Teaspoon Salt 1/2 Teaspoon Soda.

Add the syrup to buttermilk and melted fat, then sift in the dry ingredients. Mix well and drop from the tip of a spoon on to a greased pan and bake fifteen to twenty minutes in a moderately hot oven.

Oatmeal Drop Biscuits

1 Cup Ground Rolled Oats 1 Cup Corn Flour 1 Cup Sour Milk 1/2 Cup Water.

1 Teaspoon Salt.

2 Teaspoons Baking Powder 1/2 Teaspoon Soda.

2 Tablespoons Fat.

Mix dry ingredients; add milk, water and melted shortening. Drop on greased pan and bake in a hot oven 15 or 20 minutes. If sweet milk must be used, omit the soda and add two more teaspoons baking powder.