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Classic
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Have the lard well chilled on ice. Rub the lard into two pints of the flour.
Make this into a stiff dough with ice water and a very little milk. Work through
a kneader 150 times, gradually adding the other pint of flour, or till the dough
is perfectly smooth. Roll out one-half inch thick, cut into biscuits, stick with
a fork, and bake in a moderate oven till light brown. Serve hot.
BEATEN-BISCUIT SUGGESTIONS
The dough can be kept for two days if put in a tightly covered jar and kept on
ice or in a cool place. Roll from 150 to 200 times through the kneader. Bake
from twenty to twenty-five minutes in a hot oven. If the stove is hot enough to
blister them before they are baked, place a bread-pan on the upper grating. Many
of the best housekeepers prefer the old way of making the biscuits out by hand
to the use of the cutter.
BROWN BISCUITS
Mrs. John W. Fox
1 quart of new flour, unbolted or Graham flour,
2 tablespoons lard or butter,
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