Quick Breakfast Rolls
|Flour||2 Cup (32 tbs)|
|Egg||1 , slightly beaten|
|Milk||1⁄4 Cup (4 tbs)|
|Baking powder||1 3⁄4 Teaspoon|
Sift together flour, sugar, salt, and baking powder, then mix the lard lightly into the flour, cutting it in with the side of a spoon and lifting the flour to bring air into it during the cutting and mixing process.
When the lard lumps in the flour are the size of large peas and small marbles, stir in the egg, then add enough cold milk (about 1/4 cup is ample) to make the mixture the consistency of soft biscuit dough, or to permit the dough to leave the sides of the bowl cleanly.
Lift out with a spoon onto a floured board, roll out lightly, cut into disks with a small biscuit cutter, and fold each disk in half over a small piece of refrigerator hardened butter.
Bake immediately in a 400° oven for about 15 minutes.
Do not overbake.