1 quart flour
3 tablespoonfuls Crisco
1/2 teaspoonful salt
1/5 teaspoonful baking soda
Buttermilk
Sift flour with soda and salt, then rub in Crisco thoroughly with
finger tips, and mix to stiff dough with buttermilk. Beat with
rolling-pin or hammer until dough blisters. Roll out one-third inch
in thickness, cut with round cutter, and lay on Criscoed tins. Bake in
moderate oven from thirty to forty minutes.
Sufficient for forty biscuits.