100 year old biscuit recipe, classic baking powder biscuit recipe, Ida Bailey Allen biscuit recipe

I may have posted this one before but I cant find it and Baby Sister needs it.

100 year old Biscuit recipe

2 cups bread flour
4 teaspoons baking powder
1 teaspoon salt
1/2 tablespoon sugar
3 tablespoons butter or shortening
3/4 cup milk

Mix all dry ingredients together first. Then add butter or shortening....cutting it in with a pastry cutter or fork. You want your ingredients to be course and flaky before adding the milk. Add milk and stir till a ball forms. Transfer to a floured bread board and pat down to about 1 inch. Cut with a biscuit cutter. If you don't have a biscuit cutter, you can cut your dough into squares. Put into a lightly oiled pan or cast iron skillet with sides touching. Bake in a preheated oven at 375-400 degrees for 15 to 20 minutes or until golden brown.

100 year old pie crust recipe, Ida Bailey Allen, never fail pie crust recipe, rich pie crust recipe

100 year old pie crust recipe
Rich pie crust recipe
Can NOT fail pie crust recipe

I have claimed for years that I just don't have the pie crust gene.  Every  pie crust I  ever made had been some level of fail. Until I found Ida Bailey Allens  Rich Pie Crust recipe.   This thing is the  bomb shelter of pie crusts.   It works every time!  It is perfect for  fruit pies in a pie pan, cobblers, Cornish meat pastries, pot pies,  fruit tarts and pretty much anything you need a crust for. I am amazed! I have used it for all of the aforementioned  pies with no hint of fail.  Jimmy now requests Cornish meat pies regularly and I am excited for the fall and all the apples we will have from our trees.

It is very rich


2 1/2 cupfuls  pastry flour
1 cup butter (use real butter for best results)
1/2 teaspoon salt
2/3 cup  ice water. (yes ... this is the correct amount of water)
Do not melt the butter.
Mix the flour and salt together and then cut the butter into the flour with  a pastry cutter ( a fork will work but pastry cutters are easier) Be very thorough about this, you don't want any large  chunks of butter in your mix.  When you have finished cutting  in the butter, make a hole in the  flour mixture and pour in your ice water. Mix until it forms a ball.   Roll it out onto a floured board with a rolling pin, sprinkling lightly with flour as you go to keep it from sticking.