4 cupfuls flour
1/2 cupful Crisco
1 teaspoonful salt
Milk
Water
Mix and sift flour and salt. Cut Crisco in with knife or work in
lightly with finger tips. Mix a little milk and water together chill
thoroughly and add enough to dry ingredients to make stiff dough.
Everything should be as cold as possible. Beat with rolling-pin until
dough blisters. Roll to one-third inch in thickness and cut into
small biscuits, prick in center and set in refrigerator an hour before
baking. Place biscuits on Criscoed tins and bake in moderate oven
thirty minutes. Biscuits may be baked in moderate gas oven and gas
turned off when biscuits are golden brown. Allow biscuits to remain
ten minutes in cooling oven to dry out.
Sufficient for sixty small biscuits, a fraction larger than a dollar.