Biscuits
MIX the flour, baking powder and salt together and dry thoroughly. The best way to do this is to sift these ingredients together 2 or 3 times. Use cold milk or water, as the case may be.
After rolling out biscuit dough, if you let it stand a few minutes before and after cutting into shapes, it will considerably improve the texture and lightness.
Biscuits require from 10 to 20 minutes to bake properly. Shortening may be sweet lard, or dripping, or butter, or a mixture. Vegetable lards and other shortenings are now being used considerably with some satisfaction. See that the shortening is soft enough to rub easily. Use broad, flexible knife for cutting and mixing. Successful biscuits follow the use of Five Roses flour, a slack dough, quick mixing and as little handling as possible.