Here are pages 7 and 8 of the 1923 recipe book “Making Biscuits” by Royal Baking Powder Co.

To review the entire book, just visit the Making Biscuits: Royal Baking Powder category and click a page title to view that section.

All images below are clickable if you’d like to see a larger copy.

OTHER KINDS OF BISCUITS

ORANGE BISCUIT

2 cups flour
1 tablespoon sugar
1/2 teaspoon salt
4 teaspoons Royal Baking Powder
3 tablespoons shortening
3/4 cup milk or half milk and half water

Sift dry ingredients; add shortening and mix in with fork. Add liquid slowly to make soft dough. Turn out on floured board; roll or pat to 1/2 inch thick. Cut out with small biscuit cutter and put on greased pan. Press gently into center of each biscuit a loaf of sugar which has been dipped well in orange juice. Grate a little orange rind on each and bake in hot oven (475°) about 15 minutes. Makes 15 biscuits.

EMERGENCY OR SOUR MILK BISCUIT

2 cups flour
4 teaspoons Royal Baking Powder
1/2 teaspoon salt
1/4 teaspoon soda
4 tablespoons shortening
3/4 cup sour milk

Sift flour, baking powder, salt, and soda together. Melt shortening, add to sour milk and add this liquid to the dry ingredients. Mix to make a soft dough. Turn out on slightly floured board. Roll or pat out to 1/2 inch thick. Cut with small biscuit cutter and place on slightly greased pan. Bake in hot oven (475°) for 12 minutes.

Buttermilk can be used instead of sour milk. Makes 16 biscuits.

BUTTERSCOTCH ROLLS

2 cups flour
4 teaspoons Royal Baking Powder
2/3 teaspoon salt
4 tablespoons shortening
2/3 cup milk or water
butter
brown sugar

Sift dry ingredients; add shortening, mixing it in with a fork (if liquid shortening is used, add with milk). Add milk to make a fairly soft dough. Knead slightly and roll out 1/4 inch thick. Spread well with creamed butter and brown sugar. Roll up as for jelly roll; cut in 1 inch pieces. Stand these on end in a well buttered pan, or in small greased muffin rings and bake in a moderate oven (375°) for 30 minutes. If desired, pecan nuts may be sprinkled in before rolling. Makes 12 rolls or 22 if baked in small rings.

SCOTCH SCONES

2 cups flour
3 teaspoons Royal Baking Powder
1 teaspoon salt
2 tablespoons sugar
3 tablespoons shortening
2 eggs
1/3 cup milk

Sift together flour, baking powder, salt and sugar; add shortening and mix in very lightly. Beat eggs until light; add milk to eggs and add slowly to mixture. Roll out 1/2 inch thick on floured board; cut into pieces two inches square and fold over, making them three-cornered; brush with milk; dust with sugar. Bake on greased pan about 25 minutes in hot oven (400°). Makes 15 scones.

POTATO BISCUIT

1 1/2 cups flour
4 teaspoons Royal Baking Powder
3/4 teaspoon salt
4 tablespoons shortening
1/2 cup cold mashed sweet or white potato
1/2 cup milk

Sift together flour, baking powder, and salt. Add shortening and potato, mixing in with the dry ingredients. Roll or pat out with hands on floured board to about 1/3 inch thick; cut with small cutter; bake on greased pan in hot oven (475°) 15 minutes. Makes 16 biscuits.

BROWN OR MAPLE SUGAR BISCUIT

2 cups flour
1/2 teaspoon salt
4 teaspoons Royal Baking Powder
4 tablespoons shortening
3/4 cup milk
brown or maple sugar

Sift dry ingredients into bowl; mix in shortening; add milk to make soft dough. Pat or roll out to 1/4 inch thick; cut with small biscuit cutter. Spread with soft butter and thickly with brown or grated maple sugar and a little cinnamon, if desired. Bake on greased pan in hot oven (475°) for 15 minutes. Makes 16 biscuits.

CHEESE BISCUIT

1 1/2 cups flour
2 teaspoons Royal Baking Powder
1/4 teaspoon salt
6 tablespoons grated cheese
2/3 cup milk

Sift together flour, baking powder and salt; add cheese, mix in lightly; add milk slowly, just enough to hold dough together. Roll out on floured board to about 1/2 inch thick; cut with small biscuit cutter. Bake in hot oven (475°) 12 to 15 minutes. Makes 12 biscuits.