Every once in awhile, someone will leave a comment on an old blog post, Retro Cooking: Woodward’s Recipes. Recently, a reader, Dorothy, inquired about a scone that had a baking soda taste.
does anyone have a recipe that was for a dropped biscuit or scone that was sold in Edmonton’s downtown Woodwards? in the late 1970’s or early 1980’s? I remember it having a taste of baking soda in it, it wasn’t shaped, but dropped on the cookie sheet and baked….I loved these and have never found a recipe that tasted remotely like it, a biscuit or scone with the under taste of baking soda! would love to be able to re-create it.
-Dorothy, March 2016
This tea biscuit recipe is the closest thing I’ve found. It’s from the book:
Brun, Mona. Cooking with Mona: The Original Woodward’s Cookbook. North Vancouver, B.C.: Whitecap, 2003.
1¾ cups all purpose flour
3 tsp. baking powder
1 tsp. salt
¼ cup shortening
¾ cup milk
Preheat oven to 450° F. Combine flour, baking power and salt, stirring well. Cut in shortening until mixture resembles coarse crumbs. Make a well in dry mixture. Add milk all at once. Stir with fork until all ingredients are moistened. Turn mixture out on lightly floured surface; gather up and knead gently about 20 times. Roll dough out with a floured rolling pin to ½ inch thickness. Cut with floured 2 inch biscuit cutter. Gather up leftover dough, pat together and cut with cutter. Do not re-roll.
Place on ungreased baking sheet (¾ inch apart for crusty biscuits, or close together for soft sides). Bake for 8 to 10 minutes. Makes 1 dozen.
Increase flour to 2 cups and milk to 1 cup. Omit kneading; drop mixture by tablespoonfuls onto ungreased baking sheet. Bake for 12 to 15 minutes.
Add ¼ tsp. baking soda to dry ingredients. Replace milk with buttermilk or sour milk.
Extra Rich Biscuits:
Add ¼ cup butter. Add 2 Tbsp. sugar to dry ingredients.
Cut ¾ cup grated sharp cheese into dry ingredients after adding shortening.
I have not made this yet, so let me know how it goes!