Indian Popovers
3 cups flour
2 tsp baking powder
1 tbsp shortening
pinch of salt
Work shortening into remaining ingredients as for biscuits. Add enough warm water or milk to mixture to handle dough easily. Work dough to a very smith texture, but avoid the use of excess flour.
Form dough into smooth balls about the size of lemons. Brush with melted shortening. Let stand for 30 to 45 minutes. Pat each ball out with hands until dough is in a round, flat shape about five or six inches in diameter and about 1/4 inch thick, or a little thinner. Fry the dough in very ht deep fat. The dough should rise to the surface of the fat immediately. Cook until brown on one side; turn and brown other side. Do not prick the crust of the bread.
Arizona Cook Book (1998) by Al Fischer and Mildred Fisher
3 cups flour
2 tsp baking powder
1 tbsp shortening
pinch of salt
Work shortening into remaining ingredients as for biscuits. Add enough warm water or milk to mixture to handle dough easily. Work dough to a very smith texture, but avoid the use of excess flour.
Form dough into smooth balls about the size of lemons. Brush with melted shortening. Let stand for 30 to 45 minutes. Pat each ball out with hands until dough is in a round, flat shape about five or six inches in diameter and about 1/4 inch thick, or a little thinner. Fry the dough in very ht deep fat. The dough should rise to the surface of the fat immediately. Cook until brown on one side; turn and brown other side. Do not prick the crust of the bread.
Arizona Cook Book (1998) by Al Fischer and Mildred Fisher
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