In a mixing bowl, stir the dry ingredients together and cut in lard or shortening until the mixture has the texture of coarse meal.
Stir in 3/4 cup milk a little at a time until mixture forms a smooth dough. Turn out onto a floured board and knead lightly. Roll on floured board to 1/2 inch thickness and cut with a floured 2-inch biscuit cutter.
Place biscuits on ungreased baking sheet and brush tops with the remaining milk. Bake in a 450 degree oven for 10 to 12 minutes or until lightly browned.
For drop biscuits, add up to 1 cup milk to the flour mixture. Do not knead the dough. Drop by heaping spoonfuls onto an ungreased baking sheet and bake as for rolled biscuits.
Makes: 1 dozen 2-inch biscuits.