3 cup flour
3 tsp baking powder
1 tsp coarse salt
1/2 cup kefalotiri cheese, grated
1/3 cup sweet butter or shortening
1 cup milk
A Recipe for
Almirah Boscotakia (Salty Biscuits)
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
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Herb Tip |
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This Recipe for Almirah Boscotakia (Salty Biscuits) is one of thousands in the Recipes-to-go Bread Cookbook.
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| Channing Pollock |
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| Lin Yutang |
This is a recipe for Almirah Boscotakia (Salty Biscuits) from the recipe cookbook of Recipes-to-go (Bread)
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I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
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| Author Unknown |
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
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Food Tip |
Sift dry ingreds. into bowl. Add butter (or shortening) and work
butter into flour with fingertips until mixture resembles coarse
crumbs. Add cheese and milk, and work the whole together (dough will
be soft). Lightly flour a marble-top table (or bread board) and your
rolling pin.
Roll out dough about 1/4 to 1/2" thick.
Using small biscuit cutter (floured), cut dough into round shapes
about 1 1/2" in diameter. Place on lightly greased (or buttered)
baking sheet in preheated 375 F. oven for abt. 15 min., or until
golden brown.
Makes about 36 appetizer size biscuits.
Serves: 36
Almirah Boscotakia (Salty Biscuits) Recipe brought to you by Recipes To-Go