Mix and sift the dry ingredients; rub in the shortening and mix with the milk to a soft, thick dough. Drop by spoonfuls onto a well-greased tin and bake in a quick oven (425) for about 15 minutes. These are best when made with butter and come out of the oven as thin, crusty biscuits rather than the thicker variety. Twelve biscuits. --Mary Leize Simons
From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett
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