Cinnamon Biscuits
Recipe No. 29 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. 29 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 and roll biscuit dough as in recipe for baking powder biscuits. Combine 3 pounds (1½ No. 56 dippers) sugar, ¾ pound (½ mess kit cup) soft butter and 6 ounces (12 mess kit spoons) cinnamon. Spread over dough; sprinkle 3 pounds (2¼ No. 56 dippers) seedless raisins over surface; press into dough lightly with rolling pin. Roll, cut, and bake as for butterscotch biscuits.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 29, Breads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.