Almost exactly like the baking soda biscuits in my 1937 copy of America's Cookbook the only differences were using sifted flour, 1/4c shortening instead of 1/3c, and 2 1/2tsp baking soda and 1/2tsp baking powder, and 1/2 tsp of salt. I guess people then didn't use as much salt as we do today. An option at the bottom of the recipe was included for richer biscuits using 1/3c shortening, just like in this recipe. My biscuits rose beautifully were layered like they should be, and for us quite rich enough. A key is to not over handle the dough and not twist your cutter. Although glasses make an adequate cutter they tend to seal the edges more. At least in my experience they do. Good luckk trying. It took me many tries to figure out just how much handling was to much and what was just right. Nothing can substitute for experience and desire to make good biscuits. By the way if your biscuits are not browing properly are you putting the biscuits closer to the top of the oven. This will help them brown in the amount of time given. Thank you
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Almost exactly like the baking soda biscuits in my 1937 copy of America's Cookbook the only...