GOLD LABEL BAKING POWDER BISCUITS

2 cups flour (8 oz.)
2 level teaspoons baking powder
1/2 teaspoon salt
4 tablespoons shortening (fat) (2oz.)
2/3 cup milk or water for cut biscuits (or 1 cup milk or water for drop biscuits)

Sift the flour, baking powder and salt together three times. Cut in the fat. For cut biscuits use just sufficient milk or water to prepare non-sticky soft dough. Knead lightly on a floured board.

Roll to 1/2 inch thickness. Cut into rounds, using 1 to 1 1/2 inch cutter for tea biscuits or 2 to 2 1/2 inch cutter for medium to large biscuits.

Bake in hot oven (425 to 450 degrees F) for 12 to 15 minutes if biscuits are separated on pan. Biscuits placed close together require 15 to 20 minutes baking.

TO MAKE AHEAD:
Preparing cut biscuits in larger quantities and placing the covered pans in refrigerator until ready to bake is a great time saver and convenience.

VARIATIONS:

GOLD LABEL DROP BISCUITS:
Prepare dough as above using one cup of milk or water instead the 2/3 cup used for cut biscuits. Drop the dough from a spoon onto greased baking pan, leaving sufficient space between biscuits so they will not touch by running together. Bake in hot oven (425 to 450 degrees F) for 15 minutes.

GOLD LABEL CHEESE, FRUIT OR NUT BISCUITS:
Prepare dough as for cut baking powder biscuits, except before adding the milk or water, add one or more of the following ingredients: grated cheese, raisins, currants or chopped nut meats. Mix to a dough with milk or water; roll, cut and bake as biscuits.

GOLD LABEL CINNAMON PINWHEELS:
Prepare dough for cut baking powder biscuits as above. Roll into rectangular sheet 3/4 inch thick. Brush top with melted butter; sprinkle with sugar and cinnamon. Roll like a jelly roll. Cut in 34 inch slices. Place cut side down in liberally buttered pan and bake in hot oven (425 degrees F) for 15 to 20 minutes.

From: Recipelink.com
Source: Recipe booklet: Gold Label Recipes, Gold Label Baking Powder, Jaques Mfg. Co., Chicago, 1930's