The humble yet delicious biscuit has a rich and complex history within American culture, shaped by both its victories and tragedies. This recipe comes from Wheatless Breads and Cakes, published by the U.S. Department of Agriculture in 1918, as a response to rationing during World War I. These simple biscuits are a hearty and wholesome accompaniment for any meal. Made with nutritious barley flour as a substitute for wheat flour, they offer a slightly nutty flavor and satisfying texture. This recipe combines just a few ingredients – the aforementioned barley flour, salt, a little fat (we recommend butter or tallow), baking powder for leavening, and milk – for a quick and easy biscuit that's ready in minutes. Enjoy them warm with butter, jam, or gravy.
Sift the dry ingredients together, mix in the fat, and add the liquid until a soft dough is formed. Roll to about three-fourths inch thick, cut with a cookie cutter, and bake in a hot oven.
This makes a very good dough for shortcake also.