The Myrtle Reed Cook Book

by Myrtle Reed

BAKING POWDER BISCUIT

Four cupfuls of sifted flour, shortening the size of an egg,—equal parts of butter and lard preferred,—two heaping teaspoonfuls of baking powder, and a pinch of salt. Mix thoroughly, rubbing with the finger-tips till the flour is granular, like corn-meal. Add cold sweet milk to make a dough as soft as can be handled, roll out an inch thick, cut into rounds with a biscuit cutter, and bake in a hot oven. The dough must be handled as little as possible after putting in the milk.