Serve warm with butter

2	C	all-purpose flour
1	tbsp.	granulated sugar
4	tsp.	baking powder
1/2	tsp.	salt
1/2	C	lard or shortening
1/4	C	finely chopped fresh parsley
1		egg
2/3	C	milk

In large bowl, sift or stir togehter flour, sugar, baking powder and salt. With two knives or pastry blender, cut in lard until mixture resembles crumbs. Gently stir in parsley.

In small bowl, beat egg; beat in milk until well combined. Add to flour mixture all at once; stir with fork until dough comes away from side of bowl. Turn out onto lightly floured surface. With well-floured hands, knead gently 20 times; pat to 1/2 inch thickness. Using cookie cutter, cut into 2-inch circles and arrange on ungreased baking sheet 1 inch apart. Bake in 450F oven for about 10 minutes or until puffed and golden.

Makes about 20 biscuits.