Title

Spy Wednesday Biscuits

Subject

currants

active dry yeast

warm water

flour

sugar

baking soda

baking powder

salt

vegetable shortening

buttermilk

butter

Description

SPY WEDNESDAY BISCUITS THE TAMPA TRIBUNE

½ cup currants 1 teaspoon salt
1 pkg. active dry yeast 1 c. chilled vegetable
1 c. warm water shortening, cut into
4 cups flour bits
½ cup sugar 1 cup buttermilk
1 tsp. baking soda 2/3 c. butter, melted
4 tsp. baking powder and cooled

Place currants in a dish, cover with hot water
and set aside.

Mix yeast with 1 cup of warm water in a bowl,
and set aside for 5 minutes, until frothy.

Sift flour, sugar, baking soda, baking powder

Card 1 Back:
and salt together in a bowl. Cut in shortening
with a pastry blender until the mixture has the
texture of coarse cornmeal. Or use a food pro-
cessor.

Drain currants, and mix into the dough. Lightly
stir in the yeast mixture and the buttermilk
just until ingredients are moist. Transfer
dough to a floured surface and knead gently.

Line 2 lg. baking sheets with parchment paper.
Roll or pat the dough into a rectangle about ½"
thick. Cut rounds with a 2½" biscuit cutter.
Scraps can be gently kneaded together and rolled
and cut. Dip each cut biscuit into the melted
butter; place them 1" apart on the parchment.

Card 2 Front:
SPY WEDNESDAY BISCUITS, CARD NUMBER 2

Set aside to rise.

Preheat oven to 425 degrees. Bake about 15
minutes, until golden brown. Serve warm.
Yields: about 40 biscuits.

Card 2 Back: blank

---

# Spy Wednesday Biscuits

*The Tampa Tribune*

*Yields about 40 biscuits*

## Ingredients

- 1/2 cup currants
- 1 pkg. active dry yeast
- 1 cup warm water
- 4 cups flour
- 1/2 cup sugar
- 1 tsp. baking soda
- 4 tsp. baking powder
- 1 tsp. salt
- 1 cup chilled vegetable shortening, cut into bits
- 1 cup buttermilk
- 2/3 cup butter, melted and cooled

## Instructions

1. Place currants in a dish, cover with hot water, and set aside.
2. Mix yeast with 1 cup of warm water in a bowl, and set aside for 5 minutes, until frothy.
3. Sift flour, sugar, baking soda, baking powder, and salt together in a bowl. Cut in shortening with a pastry blender until the mixture has the texture of coarse cornmeal. Or use a food processor.
4. Drain currants and mix into the dough. Lightly stir in the yeast mixture and the buttermilk just until ingredients are moist. Transfer dough to a floured surface and knead gently.
5. Line 2 large baking sheets with parchment paper. Roll or pat the dough into a rectangle about 1/2" thick. Cut rounds with a 2 1/2" biscuit cutter. Scraps can be gently kneaded together, rolled, and cut.
6. Dip each cut biscuit into the melted butter and place them 1" apart on the parchment.
7. Set aside to rise.
8. Preheat oven to 425°F. Bake about 15 minutes, until golden brown. Serve warm.

Source

RCA0008 - Florida Collection of Typed Cards (eBay)

Date

1960s

Rights

Personal/Family

Format

Clipped recipe

Identifier

RCA0008-20260621-0103

Coverage

Florida, US

Tampa