Vintage Cold Box Biscuits - cooking recipe

Ingredients

2 cups white flour, plus
2 tablespoons white flour (use more flour if dough sticky)
4 teaspoons baking powder
1/2 teaspoon cream of tartar or 1/2 teaspoon baking soda, if you do not have
1/2 teaspoon salt
2 tablespoons sugar (optional)
1/2 cup lard or 1/2 cup white shortening
1 cup milk
1 large egg, beaten
1/4 cup flour, for board

Preparation

Preheat oven 450\u00b0.
In large mixing bowl mix all dry ingredients.
Cut in lard with cutter or fingers.
Pour milk and egg mixture slowly.
Mix gently with spoon. Should be a stiff dough.
Pour the 1/4 cup flour on board.
Knead, turning a few times.
Use all of the flour.
Roll dough to 1/2-inch thickness. Cut with glass or cutter.
Freeze.
Re-pack in a freezer container.
Thaw or bake right from freezer.
Allow more time to cook if frozen.
If dough is fresh, cook 10 to 15 minutes.
If frozen at least 10 minutes more.
Note: Dough should be pretty stiff. If not use more flour and knead. Altitude makes a big difference in bisuit doughs.