3 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
1/2 c. lard (vegetable shortening will do, but is poor substitute)
3/4 c. cream or half 'n half, very cold, almost icy

Sift together the dry ingredients. With a pastry blender work in the lard until the mixture is course and meal-like. Add the icy cream and knead the dough into a cohesive ball. Divide it in half, subjecting each in turn to a two minute whirl with the dough blade in the food processor.

Recombine the dough, roll it out and fold it several times. When it seems quite smooth, roll out to 1/2 inch thickness or less and cut out the biscuits. Pierce each one with a fork 2 or 3 times to allow air to escape from the layers during baking. Makes about 3 dozen biscuits. Bake in preheated 325 degree oven on the bottom rack about 5 minutes then 25 minutes on the top rack.

The end result should be fairly smooth, lightly tanned, firm, dry, pastry like biscuits that taste all the world like the ancient Southern delight!