1. Mix together dry ingredients and sift.

2. Add butter in pieces and work into dry ingredients by hand until mixture is lump free.

3. Stir in milk quickly, mixing by hand to form a soft dough.

4. Transfer dough onto lightly floured board and press down by hand to around 3/4 inch thickness; even dough out by hand.

5. Cut dough into 2-inch biscuit rounds and arrange on a lightly greased baking sheet.

6. Bake at 425 degrees F for about 10 to 15 minutes, or until lightly browned.

7. Serve stuffed with country ham as a snack or appetizer, on top of Lamb Hash with Biscuits for a filling supper, or dotted with butter and Mrs. Johnson's Peach preserves for Sunday breakfast Johnson-style.

Haller with Virginia Aronson, Random House, New York. 1987. Isbn 0-394-55657-7. Posted by: Karin Brewer, Cooking Echo, 9/92