Biscuits

From 1921:

2 cups “Presto” self-rising flour;
2 tablespoons butter or 1 tablespoon lard and one of butter;
5/8 cup milk.

Cut the butter into the sifted “Presto” with finger tips; add the milk slowly, mixing with a knife. Roll gently on a board dusted with “Presto”and cut into small biscuits. Bake from 12 to 15 minutes in a hot oven.
Use as little dry “Presto” as possible when shaping the dough.