Here is a full page recipe from an old magazine, date is unknown but I believe this was published in the 1950s. You can review the recipe typed out in full below or click the scanned copy to view a larger size if you like.

BUTTERMILK BISCUITS
BAKED IN YOUR SKILLET

When I visit farm women in the South, I’m always impressed by how often they bake hot quick breads. Some hungry farmers expect them every day! One woman told me, “My husband thinks it’s an insult to be served cold bread.” Another said with a laugh, “Mine would divorce me if I didn’t bake biscuits every morning.”

Whether or not you already have the hot biscuit habit, we suggest you try baking biscuits in your electric skillet at the table. This is an easy way to have them hot for everybody (especially if the family eats in shifts). Bake them as you need them, and you won’t have to get up from the table to take seconds from the oven.

A good Kentucky cook confided to me, “I was never satisfied with my biscuits until I started using buttermilk. Now I can get light, tender ones.” So here’s a recipe for them, along with two delightfully seasoned variations.

BY RUTH BEHNKE
Food Editor

Buttermilk Biscuits

You can use cultured buttermilk or your own from churning sour cream. Both make good biscuits

2 c. minus 2 tblsp. flour
2 1/2 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1/3 c. shortening or lard
3/4 c. buttermilk

• Sift together flour, baking powder, salt and soda; cut in shortening until mixture resembles coarse crumbs. Add buttermilk all at once; stir until dough follows fork around bowl.
• Turn out on lightly floured cloth or board; knead 8 to 10 times. Roll 1/2″ thick. Cut with 2 1/4″ round cutter. Bake as directed. Makes about 1 dozen biscuits.

To Bake:

In Skillet–crusty English-muffin type:

• Place 4 to 6 layers of aluminum foil (preferably heavy duty) on bottom of electric frypan. Preheat, cover on, to 400°. Place biscuits on foil; cover, bake 10 minutes. Uncover, turn cover again; open vent and bake 10 minute more.

In Oven–fluffy high biscuits pictured:

• Place biscuits in ungreased heavy skillet. Brush with melted butter. Bake in very hot oven (450°) 15 minutes.

Variations:

Pimiento-Cheese Biscuits: Add 1/4 c. grated sharp cheddar cheese and 2 tblsp. chopped pimiento to flour and shortening before adding buttermilk.

Seasoned Biscuits: Add 2 tsp. onion, garlic or herb salad dressing mix to flour.