|Flour||2 Cup (32 tbs)|
|Milk and water||1⁄2 Cup (8 tbs), mixed|
|Baking powder||1⁄2 Teaspoon|
|Sugar||1 1⁄2 Teaspoon|
Sift dry ingredients together, then cut in lard until mixture appears mealy.
Add liquid, a little at a time, to make a stiff dough.
Knead thoroughly, then beat with a heavy mallet for half an hour or run several times through the coarse chopper of a meat grinder until dough is elastic.
Roll 1/2 inch thick and cut with small biscuit cutter.
Prick tops with fork tines and bake on a cooky sheet in a 325° oven for 35 to 45 minutes or until lightly browned.