Virginia Biscuits

Rub one tablespoonful of shortening into a quart of soft white flour; add a level teaspoonful of salt. Mix two-thirds of a cupful of milk with an equal quantity of water; add this gradually to the flour, stirring all the while; the dough must be hard, not wet. It may not take the entire quantity of moisture; for this reason add it gradually. Knead the dough continuously for fifteen minutes, then pound it for fifteen minutes longer, folding and turning constantly. Roll in a sheet as thin as a wafer, cut in squares, prick the top of each one with a fork. Stand in a baking-pan, where they will not touch each other, and bake in a moderate oven until crisp and brown.

If well made these biscuits are very light and digestible.