4 c FLOUR 4 tb BUTTER, COLD
1 ts SUGAR 4 tb LARD, COLD
3/4 ts SALT ( OPTIONAL ) 1/2 c MILK
1 ts BAKING POWDER 1/2 c WATER
SIFT THE FLOUR, SUGAR, SALT AND BAKING POWDER INTO A BOWL. USING A PASTRY
BLENDER, CUT IN BUTTER AND LARD UNTIL MIXTURE RESEMBLES COARSE MEAL. ADD
THE MILK AND WATER AND STIR UNTIL IT YIELDS A STIFF DOUGH. KNEAD 20
MINUTES, THEN TURN OUT ONTO FLOURED BOARD AND BEAT WITH A MALLOT OR
ROLLING PIN, TURNING AND FOLDING IN HALF AS YOU BEAT, ABOUT 20 MINUTES.
ROLL OUT THE DOUGH TO 1/4″ THICK AND CUT ROUNDS USING A BISCUIT CUTTER.
PRICK THE TOPS OF THE BISCUITS WITH THREE ROWS OF HOLES, USING THE TINES
OF A FORK. ARRANGE THE BISCUITS ON A BAKING SHEET AND PLACE IN A PREHEATED
350 DEG F. OVEN. BAKE FOR 30 TO 40 MINUTES UNTIL FIRM BUT NOT BROWNED.
SERVE WITH SLICED HAM OR BUTTER AND HONEY.
Yields
24 servings