This section is from the book "Progressive Cookery", by E. M. Hinckley. Also available from Amazon: Progressive Cookery.
One pint of flour, two-thirds cup of milk, one tablespoon of butter, one of lard, one-half teaspoon of salt, two teaspoons of baking powder. Mix the dry ingredients, rub in the flour, then stir in the milk, mix as soft as can be handled, turn the dough out on a floured board, pat it down with a roller until half an inch thick. Cut round, and bake in a very hot oven ten minutes. If too rich leave out the lard or butter.
One pint of sifted flour, one tablespoon of butter, one of lard, one teaspoon of baking powder, one egg, one-half cup of milk, one teaspoon of sugar, one-half teaspoon of salt. Add the baking powder, sugar and salt to the flour; then rub in the butter. Beat the eggs thoroughly, and pour the milk over it. Make a hole in the flour, and pour in the milk and egg. Roll out quickly; cut in rounds. Bake in a hot oven fifteen minutes.
One quart of flour, one-quarter of a cup of lard, one teaspoon of salt, one cup of cold water. Mix the lard with the flour thoroughly, add salt and water. Lay the paste on a bread board slightly floured. Pound with a mallet, fold the dough over and fold and pound until the dough crackles and bubbles. Roll out and cut biscuit-shape; prick with a fork. Bake a delicate brown in a moderate oven.