|Ground suet||1 Cup (16 tbs), or finely chopped|
|Flour||2 Cup (32 tbs)|
|Baking powder||4 Teaspoon|
|Milk||1 Cup (16 tbs) (to make a soft dough)|
Blend suet into sifted dry ingredients. Add milk. Mix until you have sticky dough that drops from a spoon. Drop biscuits onto a greased baking sheet or close together in pan; bake 12 to 15 minutes. They will bake crusty if separated, or into a light, fluffy mass that will separate into soft biscuits if placed close together. Serve piping hot. Note: These biscuits are delicious cooked in the drippings from a roast, as you would Yorkshire Pudding.