From 1914:

One pint of flour
One teaspoon of salt
Third of a cup of lard
Third of a cup of water.

Mix and sift flour and salt; work in lard with tips of fingers; moisten to a stiff dough.
Toss on slightly floured board and beat with rolling pin 30 minutes, continually folding over on the dough.
Roll a third of an inch thick, cut with biscuit cutter; bake 20 minutes.