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2 cups Sifted Triplett’s Hop-Up Self-rising Flour 3/4 cup Milk or cold Water 4 toblespoonfuls Shortening Sift the flour once, cut or work in the shortening until it is evenly mixed with the flour and then add the cold milk or water. Stir rapidly until the dough baJls up and leaves the side of the bowl. Turn out on a lightly floured board and pat out (the secret of good biscuits is to handle the dough as little as possible). Roil out to the desired thickness and cut with a small biscuit cutter. Place the biscuits on a g. eased pan or baking sheet and bake at 500’ for 10-12 minutes.
TRIPLETT MILLING COMPANY
I CULPEPER, VIRGINIA
73.8%