Three-fourths cup sour milk
Two cups all-purpose flour, sifted
Two tablespoons active dry yeast
One tablespoon salt
One-third cup vegetable shortening
Milk
Three-fourths cup sour milk
Two cups all-purpose flour, sifted
Two tablespoons active dry yeast
One tablespoon salt
One-third cup vegetable shortening
Milk
Sift together the flour, yeast, and salt
Add the shortening to small pieces and mix until the mixture has a granular consistency
Make a depression in the center and pour in all the sour milk at once
Mix with a fork just until all the dough is moistened
Place on a lightly floured surface and knead gently ten to fifteen times
Open the dough until it has a thickness of about 1 cm, give or take
Cut into shapes using a glass passed in flour
Arrange the little pastries on a lightly oiled baking sheet (leave about 2 cm between them)
Brush the biscuits lightly with milk
Bake in a hot oven for 10 to 15 minutes or until golden brown
Make two batches of little pastry rolls, each about 4 cm in diameter.
