Mix and sift the dry ingredients. Blend in the fat with a pastry blender or the tips of the fingers. The mixture should resemble coarse cornmeal. Add the milk, stirring with a fork. Turn out onto a slightly floured board. Knead lightly for about 1/2 minute and roll to 1/2-inch thickness. Cut with a floured biscuit cutter. Bake on an un-greased sheet in a hot oven (450° F.) from 12 to15 minutes. Yield: 14 to 16 biscuits.
Preparation
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