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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Up and Down Biscuits Recipe

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This recipe for Up and Down Biscuits is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c all-purpose flour
3 T sugar
4 t baking powder
1/2 t salt
1/2 cup shortening
2/3 c milk
1/4 c margarine or butter, melted
1/4 c sugar
2 - 3 t ground cinnamon
Directions:
Directions:
In a bowl stir together flour, 3 T sugar, baking powder, cream of tartar and salt. cut in shortening till mixture resembles coarse crumbs. Make a well in the center, add mik all at once. Stir just till dough clings together.
On a lightly floured surface, knead dough gently for 10 - 12 strokes. Divide dough in half. Roll one half of dough to a 12x10 inch rectangle. Brush with half of the melted margarine or butter. Combine the 1/4 c sugar and cinnamon; sprinkle half over dough. Cut rectangle into five 12x2 inch strips. Stack the 5 strips on top of one another. Cut into six 2 inch squares. Place squares, cut side down, in greased muffin cups. Repeat with remaining dough, margarine, and sugare mixture.
Bake in a 450 oven for 10 - 12 minutes or till golden. Serve warm. Makes 12.
Personal Notes:
Personal Notes:
Mom wrote "good!"

 

 

 

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