4 tablespoons shortening
¾ cup sour milk or buttermilk (about)
1. Sift, then measure flour. Sift again with the baking soda and salt.
2. Using the finger tips or a pastry blender, rub or cut shortening into the dry ingredients until the mixture resembles coarse corn meal.
3. To sour ¾ cup sweet milk artificially and quickly, place 1 tablespoon lemon juice or vinegar (preferably white vinegar as it makes a whiter biscuit) in a measuring cup, fill ¾ full with sweet milk and mix well.
4. Make a well in the center of the mixture and turn in the sour milk or buttermilk all at once, reserving about 1 tablespoon of the liquid as it may not be required.
5. Then stir to make a soft dough as quickly as possible, using a fork. Add remainder of liquid if necessary.
6. As soon as the flour has been gathered together, turn the dough onto a floured board. The dough should be stiff but soft to the touch and not sticky.
7. Knead the dough lightly for about 30 seconds, using the palm of the hand and finger tips.
8. Then pat or roll to a thickness of about ½ inch. Cut with floured biscuit cutter.