She used Martha White self-rising flour, sweet milk and, by the time I came
along she had adopted the new-fangled vegetable shortening over lard.
Instead of breaking up the fat into the flour then adding the liquid, she
pretty thoroughly mixed the liquid and fat in the well of her flour in the
dishpan then quickly mixed in enough flour and rolled out the dough.
She never measured anything, and by the time I was interested in the recipe
she wasn't cooking anymore. The biscuits were light, and not crumbly.
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