g-e-113

Years ago—before commercially
made bread was widely available—
many homemakers made biscuits
every day. The following recipe makes
about 20 flaky biscuits.
2 cups flour
EASY BISCUITS
3 teaspoons baking powder
1 teaspoon salt
1 /4 cup shortening
3 /4 cup milk
Heat oven to 450 degrees.Combine
flour, baking powder, and salt in a
large bowl. Mix well. Add shortening
to the dry ingredients. Use a fork or a
pastry blender to “cut in” shortening
WORD SEARCH
EVERYDAY LIVING WORDS
Easy Biscuits
Lesson 3
until the mixture looks like meal. Stir
in almost all the milk. Add a bit more
milk if the dough isn’t pliable. Dough
is just the right consistency when it is
soft and puffy and will roll out easily.
(Too much milk makes the dough
sticky; not enough makes the biscuits
dry.) Round up the dough on a lightly
floured board. To ensure a fine texture,
knead lightly about six times.
Pressing gently with a rolling
pin, roll dough until it is about
1
/2-inch thick. Cut biscuits close
together with a 1 /2-inch round biscuit
cutter. For biscuits with soft sides,
place biscuits close together on an
ungreased baking sheet. For biscuits
with crusty sides, place biscuits one
inch apart. Place on middle rack of
oven, and bake for 10 to 12 minutes.
Serve piping hot.
1. What four-letter noun in the reading
developed from the Old English word
melu, meaning “coarsely ground grain”? _______________________
2. What ten-letter noun in the reading means
“butter, vegetable oil, or another fat used in
baked goods”? _______________________
m
s
UNIT 2
37