BISCUITS, WARTIME STYLE
2 c. sifted flour
1 tsp. salt
3 tsp. baking powder
2 Tbs. fat (drippings, rendered pork, beef or lard)
Milk to make soft dough (¾ to 1 c.)
Sift the dry ingredients together and cut in the fat well. Stir in enough milk to make a soft dough. Drop the dough by the spoonfuls onto a baking sheet and bake in a hot oven (425°F.) for about 15 minutes or until lightly browned. This recipe makes about 12 biscuits. The fat may be reduced to 1 Tbs. in this recipe but makes a crisper and less tender biscuit. To make a "lid" for meat or vegetable pie, roll the dough out to ½-inch thick, cover the stew and bake in a hot oven.
From the pamphlet "Fats in Wartime Meals," 1943.