- ½ c butter or lard - refrigerated
- 2 c flour
- 1 tbsp sugar
- 3 tsp baking powder
- 1 tsp salt
- ¾ c milk
Heat oven to 450.
Sift dry ingredients into bowl.
Cut butter into dry ingredients using a pastray blender or criss-crossing 2 knives, until mixture looks like fine crumbs.
Stir in milk until dough leaves side of bowl (dough will be soft and sticky).
Turn dough onto lightly floured surface. Knead lightly about 10 times. Roll or pat ½ inch thick. Cut 2 ½ inch rounds. Place on ingreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides.
Bake 8-12 minutes or until golden brown. Immediately remove from cookie sheet.