Butterscotch Biscuits
Recipe No. 27 from the U.S. Army's WWII cookbook — Breads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 27 from the U.S. Army’s WWII cookbook — Breads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Prepare biscuit dough as in recipe for baking powder biscuits. Divide dough into 2-pound pieces. Roll each piece into an oblong shape, 20 by 9 by ¼ inches. Combine 12 ounces (⅓ mess kit cup) butter, 3 pounds (two No. 56 dippers) brown sugar and 1½ pounds (1½ No. 56 dippers) chopped raisins or nut meats; mix well. Sprinkle mixture over dough and roll each piece like jelly roll beginning on long side. Slice into 1-inch pieces. Place in lightly greased baking pans. Bake in hot oven (450° F.) about 15 minutes. Nuts or raisins may be omitted.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 27, Breads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.