BISCUITS
(Using no Wheat)
METHOD
Sift dry materials together. Work in fat well. Combine liquid and dry material, handling lightly. Roll or pat ½ inch thick and cut as biscuits. Bake in a hot oven.
Use a coarse sifter or mix instead of sifting if the flours are coarse so that none is wasted.
Biscuits made of the substitutes are less like the normal wheat flour product, particularly in texture, than are the muffins, loaf breads and cakes.
If one fourth more liquid is used a drop biscuit having better texture is the result. See following recipes below.

CORN FLOUR BISCUIT

1 cup liquid
2 2-3 cups corn flour
3 tablespoons fat
6 teaspoons baking powder
1 teaspoon salt
Appearance good, Texture, very dry and close, Color, white, Flavor, corn flavor

CORN FLOUR-ROLLED OAT BISCUIT

50 Per Cent Ground Rolled Oats
50 Per Cent Corn Flour
1 cup liquid
1 1-3 cups corn flour
1 cup ground oats
3 tablespoons fat
6 teaspoons baking powder
1 teaspoon salt

BARLEY BISCUIT

1 ¼ cups liquid
4 cups barley flour
3 tablespoons fat
6 teaspoons baking powder
1 teaspoon salt
Appearance, light, well risen, good shape, Texture, good, Color, somewhat dark, but typical of barley, Flavor, typical of barley; good

Comment. These biscuits do not get light and fluffy as wheat biscuits but are still a reliable and edible product.