Tea Biscuit

2 cups flour 1/2 teaspoon salt

2 teaspoons baking powder 1 tablespoon lard

Milk or water to make soft dough

Mix the dry ingredients in a bowl; rub in the lard with the tips of the fingers; add milk to make a dough just stiff enough to roll out. Roll one half inch thick; cut with a round cutter and bake in greased tins.

Sour-Cream Biscuit

1 cup sour cream 2½ cups sifted flour 1 teaspoon baking soda 1 teaspoon salt

With a knife stir the cream into the sifted flour, enough to make a very soft dough. Roll thin; cut into rounds and bake in a hot oven.

Drop Biscuit

2 cups flour ½ teaspoon salt

3 teaspoons baking powder 1 tablespoon lard

Milk to make stiff batter

Mix the dry ingredients; rub in the lard; add milk to make a mixture that may be dropped from a spoon without spreading. Drop on a buttered pan half an inch apart and bake in a hot oven eight or ten minutes.

Sour-Milk Biscuit

2 cups flour ½ teaspoon salt

½ teaspoon soda 1 tablespoon lard

Sour milk

Mix and sift the dry ingredients; rub in the lard; stir in with a knife enough sour milk to make a very soft dough. Roll one half inch thick; cut in small rounds and bake in a quick oven about twenty minutes.