The Myrtle Reed Cook Book

by Myrtle Reed

SOUR MILK BISCUIT

Four cupfuls of flour, one teaspoonful of soda, one teaspoonful of salt, one tablespoonful of butter or lard, and two cupfuls of sour milk. Or, leave out the butter and use sour cream. Mix the salt and soda with the flour and sift it. Rub in the shortening, mix with the milk, roll the dough half an inch thick, and cut into rounds with a biscuit cutter. Bake from twelve to fifteen minutes in a quick oven.