INGREDIENTS

INSTRUCTIONS

In a mixing bowl, stir the dry ingredients together and cut in lard or
shortening until the mixture has the texture of coarse meal.
Stir in 3/4 cup milk a little at a time until mixture forms a smooth dough.
Turn out onto a floured board and knead lightly. Roll on floured board to
1/2 inch thickness and cut with a floured 2-inch biscuit cutter.
Place biscuits on ungreased baking sheet and brush tops with the remaining
milk.  Bake in a 450 degree oven for 10 to 12 minutes or until lightly
browned.
For drop biscuits, add up to 1 cup milk to the flour mixture. Do not knead
the dough.  Drop by heaping spoonfuls onto an ungreased baking sheet and
bake as for rolled biscuits.
Yield: 1 dozen 2-inch biscuits.

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