Baking Powder Biscuits

Forty years ago if a girl didn't learn how to make biscuits before she reached twelve years old her mother was a failure among her friends. Today you pop a tube on the counter and lay them on a baking sheet. For those who still want to place some good homemade food in front of your family, try this recipe that has been used by my family for years. Baking Powder Buscuits 4 cups of all purpose flour 1 tsp. salt 5 tsp. baking powder (not soda) Lard or shortening the size of a hens egg (not oil) 1 cup of Milk or water if you don't have milk 1 egg slightly beaten reserve 1 cup of flour, mix all dry ingriedents into rest of flour, mix well. Add lard mix until consistancy of corn meal. add liquid and egg a little at a time until a soft dough is formed.(from time to time you may need to add more or less liquid to form the dough) At this point you can make a decesion to make hand formed or rolled biscuits. Hand formed; will be a thick cake like consistancy when baked Grease and flour your hands, pinch off a piece of dough about the size of a large egg and form it into a ball, by rolling the dough between your hands. don't handle too much or biscuits will be tough. place in an ungreased baking panand press to slightly flatten, and repeat until all dough is gone. bake at 375 for about 20-25 minutes until lightly browned on top. Rolled Biscuits; Will be crispier and flatter that hand formed. Roll or pat out dough onto a floured surface using reserved flour, When dough is about 3/4 inch thick cut into circles using a floured glass or cookie/biscuit cutter. place in an ungreased baking pan and bake at 375 for 18-20 minutes.Until browned, watch carefully as baking time depends on thickness. Some oven temperatures vary. Tips; By placing biscuits close together when baking, they will get taller and moister than if cooked on a cookie sheet and not touching each other. You can't beat had rolled for biscuits and gravy for a moist flaky buscuit brush top lightly with melted butter when removed from the oven. Variation; for biscuits that break away in layers, roll out dough to 1/4 inch thick, and brush with melted butter fold, and lighlty roll again, repeat two or three times before cutting into circles