5 cps flour, measured before sifting
1 cp lard
1 1/2 cps milk
1 heaping tsp baking powder
1 tsp salt
1 - Mix lard in sifted flour with fingers well, add salt, baking powder and milk.
2 - Flours differ in the milk they will take up -- so this amount of milk mays, with
some flours be toomuch, or with other flours too little, so use your own judgment.
3 - Mix well, roll 1/2 inch thick, cut with round cutter, bake in greased tin in fairly
hot oven and serve hot.
4 - Many housewives complain they can't make good biscuits no matter what recipe is used.
This is due to the fact that too much flour is used to make up the biscuits on the board and that
biscuits are always better if allowed to rise after they are cut out for 1/2 hour before baking.
It is not every one who has the "happy hand" with hot breads, but those who have not may easily
learn with experimenting.
Never use hot milk or water in making up biscuits. The baking powder that gets into action too soon,
and the result is a flat, prematurely risen biscuit.