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Prep Time: Cook Time: Total Time:
Margaret's version of Veldt Bread made into Biscuits
1/4 cup margarine
2 1/4 cups whole wheat or all-purpose flour
1 1/2 TBSP baking powder
1/4 cup packed brown sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp allspice
3/4 cup skimmed milk
1 egg, beaten
1 tsp vegetable oil
Preheat oven to 375 Degrees
Sift flour, baking powder and salt in a bowl.
Mix in the sugar and spices,
Add margarine.
Rub (or cut) the margarine into the mix until it is crumbly.
Form a well in the middle and pour in the milk and egg.
Mix together into a stiff dough, and put on a floured board.
Knead dough until smooth. (Not necessary to knead for 10 minutes. One or two minutes will do)
Roll or pat dough around 1/4 inch thick.
Cut into biscuits.
Lightly oil a cookie sheet or a clay cookie sheet (Spray non-stick will work)
Place biscuits on cookie sheet about 1/2 to an inch apart.
Cook for 12 minutes.
The cooked biscuits should sound hollow when tapped.
If not, re-heat, then either allow to cool, or enjoy them hot with margarine or whatever you wish.
Makes 13 biscuits (for me)
Original Source (I converted the recipe to make biscuits instead of bread):
country : Namibia
course : bread
source : Laos to Liberia : Nutritious Foods from 200 Lands / Debbie Cook &
Andy Gravette
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Holiday Cinnamon Biscuits
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Category: Recipes
Prep Time: Cook Time: Total Time:
Margaret's version of Veldt Bread made into Biscuits
1/4 cup margarine
2 1/4 cups whole wheat or all-purpose flour
1 1/2 TBSP baking powder
1/4 cup packed brown sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp allspice
3/4 cup skimmed milk
1 egg, beaten
1 tsp vegetable oil
Preheat oven to 375 Degrees
Sift flour, baking powder and salt in a bowl.
Mix in the sugar and spices,
Add margarine.
Rub (or cut) the margarine into the mix until it is crumbly.
Form a well in the middle and pour in the milk and egg.
Mix together into a stiff dough, and put on a floured board.
Knead dough until smooth. (Not necessary to knead for 10 minutes. One or two minutes will do)
Roll or pat dough around 1/4 inch thick.
Cut into biscuits.
Lightly oil a cookie sheet or a clay cookie sheet (Spray non-stick will work)
Place biscuits on cookie sheet about 1/2 to an inch apart.
Cook for 12 minutes.
The cooked biscuits should sound hollow when tapped.
If not, re-heat, then either allow to cool, or enjoy them hot with margarine or whatever you wish.
Makes 13 biscuits (for me)
Original Source (I converted the recipe to make biscuits instead of bread):
country : Namibia
course : bread
source : Laos to Liberia : Nutritious Foods from 200 Lands / Debbie Cook &
Andy Gravette
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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