"I don't think I've ever seen this type of biscuit before. It's definitely on my to-do, as my fam would love it. It's a toss between a breakfast biscuit and a deserty snack. This recipe came from a 1948 cookbook (Massachusetts Cooking Rules Old and New) I found in a consignment shop that I just had to buy. It’s a community cookbook where the recipes are exact copies of handwritten recipes provided by members of the “Women’s Republican Club of Massachusetts”. Who knew! Some of the recipes you need to decipher carefully because of the older cursive style which is beautiful."

Original is 8-12 servings

Metric US

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Ingredients

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2 cups bread flour
5 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening

7/8 cup milk (7 fluid ounces = just short of 1 cup)
1/2 cup butter, melted
3/4 cup brown sugar

Nutritional

Serving Size: 1 (96.9 g)
Calories 324.5
Total Fat - 16.5 g
Saturated Fat - 8.6 g
Cholesterol - 33.5 mg
Sodium - 548.3 mg
Total Carbohydrate - 42.4 g
Dietary Fiber - 3.2 g
Sugars - 20.2 g
Protein - 5 g
Calcium - 256.7 mg
Iron - 1.4 mg
Vitamin C - 0 mg
Thiamin - 0.2 mg

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Step by Step Method

Step 1

Sift together the flour, baking powder and salt. Work in the shortening with your fingertips or pasty cutter. Add the milk, stirring constantly to distribute evenly (personally, I'd gently fold in the milk, so as not to toughen up the gluten).

Step 2

Roll thin and spread with the melted butter and brown sugar.

Step 3

Roll up in jellyroll fashion. Cut in 1-inch slices. Place each slice, cut-side down, in well-buttered muffin tins. Bake in a preheated 350-degrees oven (the recipe doesn't indicate an oven temperature, but say's "place in a hot oven") for about 15 minutes. Makes about 16 biscuits.