Friday, 15 November 2013
The Joy of Pineapple Biscuits
The Joy of Cooking by Irma S. Rombauer 1946 Edition USA Illustrations by Marion Rombauer
Dent the top of each biscuit. Fill the dent with drained, canned crushed pineapple. Sprinkle the biscuits lightly with Confectioner’s sugar. Bake the biscuits in a hot oven 425 F for 15 to 20 minutes.
My father-in-law, Mac, gave this book to Joan when they were married in 1947. It contains no less than 56 recipes for pineapple!
Prepare: Fluffy Biscuit Dough.
Fluffy biscuits (shortcake dough):
Sift before measuring: 2cups cake flour or 1 ¾ cups bread flour;
Resift with: 4 tspns baking powder ; 1 ¼ tspns salt; 1 tblspn sugar;
Cut in as directed: 2 tblspns butter (4 tblspns for richer dough);
Add: ¾ cup part rich milk and part canned pineapple juice.