Rye Biscuit I

3 quarts rye flour

2 tablespoons salt

3/4 cup shortening

1/2 cup baking powder 4 1/2 cups milk, or milk and water

Sift dry ingredients together; cut and rub in shortening. Mix lightly with milk to as soft a dough as can be handled. Do not knead or work in more flour, but pat dough with floured hands until it can be rolled without sticking. Roll to three-fourths inch thickness, cut in small rounds; place in greased pans to barely touch each other. Bake in hot oven fifteen minutes, or until done. It is well to begin baking on lower grate, then finish on upper, so as to brown top of biscuit without overbaking bottom. If floury on top, brush with milk before baking.

Rye Biscuit II

Make as Rye Biscuit I, using half wheat and half rye flour.