TAMERA ALEXANDER / AUTHOR
3 cups sifted all-purpose flour
1/2 tsp sugar
1/2 tsp salt
3 T cold butter
3 T cold lard or vegetable shortening
1/2 cup cold milk
1/2 cup cold water (that was chilled with ice)
Sift flour, sugar, and salt together in a bowl. Add butter and lard, cutting them in with a pastry cutter or fork until mixture resembles course corn meal. Add milk and water, then lightly blend until moistened. Kneed 15 minutes, then beat the dough for 15 minutes with a rolling pin until the dough begins to "blister and pop." (You'll hear the sound.) Cut with small floured biscuit cutter, then prick tops of biscuits three times with a fork.
Place on ungreased baking sheet and bake for 25 minutes at 325 degrees. Biscuits will be done when they're a light golden brown. They will not rise up tall and pretty. These are biscuits without leaven. Eat them right from the oven or store at room temp. Makes about 35-40 small biscuits that will keep for up to three weeks stored in an airtight container or plastic bag. These are especially good served with thin sliced Southern country ham. Delicious!