This recipe is from the 1949 edition of The Good Housekeeping Cook Book. This and my Fannie Farmer of the same vintage is great for real comfort food recipes. I found this one a couple of weeks ago and have made it with both peaches and blueberries. Yummy either way!
1/2 cup granulated sugar
2 tbsp butter
1 cup water
2 tsp grated lemon rind (from about 1/2 a large lemon)
2 tbsp lemon juice (1/2 a large lemon)
Add to a small saucepan and boil for 10 minutes. Pour into a 10" x 8" x 2" baking dish. Preheat the oven to 425 degrees.
2 cups sifted all purpose white flour
1 tbs baking powder
1 tsp salt (I just use a big pinch)
6-7 tbs shortening (I use 7 tbs butter)
about 2/3 -3/4 cup milk (I use 3/4 cup)
Sift the flour, baking powder, and salt together in a large bowl. Cut in the butter. Mix in the milk to form a rough dough. Dump onto a board and roll out into a rectangle approx 12" x 8" (I find it easier to roll if you make the rectangle slightly larger by an inch or two in both directions). DO NOT over mix the biscuit dough!
1/4 cup brown sugar firmly packed
2 cups blueberries
2 tbs softened butter
Top the rectangle with the brown sugar & blueberries to within 1/2" from the edges. Roll up from the long side, like jelly roll. (You'll need to sort of squeeze it gently together to keep it in a cylinder.) Cut into 8 even pieces and lay flat in the baking dish. Dot with the softened butter. Bake in 425 over for 30 to 35 minutes.
Makes 8 servings.