Retro Recipes - Butterscotch Biscuits

Do you remember the 1960s? A decade of changes, big and small.

• North America and the world were rocked by three assassinations and the strongest earthquake in recorded history.
  
  
• The Russians were the first to send a man into space; in the United States, the Studebaker was laid to rest.
  
  
• Sam Walton opened the first Wal-Mart and gas was an astounding 25 cents per gallon.
  
  
• Knee-high pleated skirts gave way to thigh-high minis and Bryllcreem sales plummeted after the arrival of the Fab 4.
  
  
• Alfred Hitchcock frightened us into favoring baths over showers.
  
  
• Andy Warhol immortalized a can of soup.
  
  
• And, closer to home, every freshman in high school was required to pass a Home Economics course. 

I mention this because today I found, tucked away in my card file, a recipe I saved from my 1960s HomeEc course—the only recipe that was worth saving.

Mrs. Halverson's Butterscotch Biscuits

Ingredients

• 6 tablespoons butter
• 3/4 cup brown sugar
• 2 1/2 cups sifted all-purpose flour
• 3 3/4 teaspoons baking powder
  
• 1 teaspoon salt
• 1/4 cup sugar
• 5 tablespoons shortening
• 1/2 cup milk
• 1 egg, beaten
• 2 tablespoons melted butter
• 1/2 cup brown sugar

Instructions

1. Heat oven to 425 degrees F.
2. Blend butter and the 3/4 cup brown sugar. Divide between 12 greased 3-inch muffin pan sections.
3. Sift flour with baking powder, salt, and sugar. Cut in shortening with a pastry blender until the mixture is crumbly--the size of peas.
4. Mix together the milk and egg; gently stir into the flour mixture.
5. Lightly flour your work surface. Pat the dough into a 13x10-inch rectangle.
6. Spread the 2 tablespoons of butter over the dough; sprinkle with the 1/2 cup brown sugar.
7. Roll up like a jelly roll; cut into 12 slices and place each in a section of the prepared pan.
8. Bake in preheated oven until golden, about 15-20 minutes. Remove from pan immediately and serve warm.