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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "BISCUIT-QUICK" "B" "11/24/95"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "BAKING POWDER BISCUITS" "baking powder biscuits"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
From Kitchen Aid manual (F-9413H/K487), page 32;
NYT, page 478; JB, page 60; JOY, page 583.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.  
.IH "12 biscuits"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "electric mixer,"
with flat beater heat and mixing bowl
.IG "" "baking sheet,"
buttered
.sp
.IG "2 cups" "all-purpose flour"
.IG "1 tsp" "salt"
.IG "4 tsp" "baking powder"
.IG "1/3 cup" "shortening"
.IG "2/3 cup" "milk"
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Preheat oven to 450 F.
All ingredients should be at room temperature.
.SK 2
Sift flour, salt, and baking powder into bowl.
Cut shortening into 4 or 5 pieces and drop into bowl.
Cut in shortening (KAB @stir), about 1 minute.
Stop and scrape bowl.
Add milk all at once and mix (KAB @stir) until dough clings to beater.
Avoid overbeating.
.SK 3
Turn dough onto lightly floured board and knead for 1/2 minute,
until smooth.
Pat or roll dough to 1/2 inch thickness, for fluffy biscuits,
or to 1/4 inch for crunchy biscuits.
Cut into 2 inch rounds or squares.
Place on greased baking sheet.
Brush tops of biscuits with melted butter,
or for a richer biscuit, dip in melted butter before placing on the 
baking sheet.
.SK 4
Bake at 450 F for 12 to 15 minutes, 
or until lightly browned and done.
Serve hot.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
.I Cheese biscuits:
Cut 1/2 cup grated sharp American cheese into the flour-fat mixture.
.sp
.I Ham or bacon biscuits:
Cut 2/3 cup ground cooked ham or six slices bacon, cooked, and crumbled,
into the flour-fat mixture.
.sp
.I Herbed biscuits:
Cut 2 Tbsp each chopped chives and pimiento and 1 Tbsp chopped parsley
into the flour-fat mixture.
.sp
.I Orange biscuits:
Cut 2 Tbsp grated orange rind
into the flour-fat mixture.
Top each biscuit with a cube of sugar dipped in orange juice.
.sp
.I Marmalade biscuits:
Top each biscuit before baking with a dap of orange marmalade.
.sp
.I Fluffy biscuits:
Substitute light cream for milk.  Roll dough to 3/4 inch thickness.
Dip biscuit in melted butter before baking.
.sp
.I Pungent biscuits:
Saut\*(e' (@3) until just soft 2/3 cup finely chopped onion in 6 Tbsp butter.
Season with salt and pepper.
Add 3 Tbsp parsley to flour-fat mixture as prepare biscuit dough.
Roll the dough out very thin.
Cut in any shape.
Before baking, top each biscuit with a bit of the saut\*(e'ed onion.
.sp
.I \`Rissoles\':
Pat or roll the dough to give two thin squares.
Put between the layers: fresh fruit, ground cooked meat, raisins, nuts,
dates, etc.
Cut into squares and bake as above.
.sp
.I Drop biscuits:
Increase volume of milk to 1 cup.
Drop dough by spoonful onto ungreased baking sheet.
Bake as above.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
?
.I Time:
?
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
