Crusty Hot Biscuits

Preparation info
  • Makes


    medium biscuits
    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Brown-crusted, tender biscuits


  • c. sifted flour
  • 4 tsp. baking powder
  • ½ tsp.


  • Sift together dry ingredients. Cut lard into mixture to make coarse crumbs. Add milk, then the egg. Mix with fork until dough follows fork around bowl.
  • Knead on floured board five or six times. Roll or pat to ½″ thickness; cut with 2″ cutter.
  • Place on ungreased baking sheet about ¾