2 cupfuls flour
2 tablespoonfuls Crisco
2 teaspoonfuls baking powder[A]
1 teaspoonful salt
Milk
Mix and sift twice dry ingredients. Work in Crisco with finger tips,
add gradually milk, mixing with knife to soft dough. Toss on floured
board; pat and roll to one-half inch thickness. Shape with biscuit
cutter. Place on Criscoed tin and bake in hot oven twelve minutes. To
have good biscuits dough should be handled as little as possible, just
enough to get in shape to cut. Milk or water used for mixing should
be very cold, and biscuits should be gotten into oven at once after
adding liquid to flour. If top of each biscuit is lightly brushed over
with melted Crisco before baking, crust will be much nicer. Sufficient
for fifteen biscuits.
[Footnote A: Amount of baking powder may be increased if especially
raised biscuits are desired. 2 teaspoonfuls, however, is most
healthful amount.]