| Sift flour, sugar and salt together. Cream butter, slowly adding
oil. Add this mixture to flour and work with hands. Add just enough milk
to make a very stiff dough. Turn dough onto a barely floured surface and
knead it into a smooth ball. Then take a wooden rolling pin or a wooden
potato masher and beat the dough for about 20-25 minutes, stopping
frequently to fold the edges under toward the center of the dough. When
dough blisters and snaps on being pulled, roll to about 1/2" thickness.
Cut with a small biscuit cutter, prick the tops once with a fork and
place on a greased baking sheet. Place in a 350° oven and bake 10
minutes. Then increase to 375° and bake 15-20 minutes longer. They
should be very lightly browned and then usually only on the bottom. If
you do not wish to beat the dough, another method is to run the dough
through a meat chopper or food grinder, using the coarse blade. Do this
four or five times or until dough feels elastic. Knead it just until
smooth before rolling out |