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PIONEER KEEPSAKE BISCUIT 1 qt. milk 1 1/2 c. butter or lard 2 Tbsp. white sugar 1 good tsp. salt 1 tsp. cream of tartar 2 tsp. baking powder enough white flour to make stiff dough Knead well and mold into neat, small biscuits with your hands. Brush top of biscuits with butter or chicken fat. Bake well and you will have a good, sweet biscuit that will keep for weeks in a dry place. They are fine for a traveling lunch. Bake as you do other biscuits. Handed down over 100 years to her Great Granddaughter, Mrs. Pearl Houston Franks. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!