From 1914:

To one quart of flour add 3 rounded tablespoons of lard and about one-fourth cup of water. Add a pinch of salt. Mix the dough, and if it is not quite soft enough add a very little more water.
When the dough is thoroughly mixed either beat it in the old-fashioned way or run it through a rolling machine, which is still better.
The secret of success lies in folding and rolling the dough thoroughly. It should be rolled until it pops when folded. Then, when the biscuits are cut out, each one should be pricked with a fork on top to keep it from blistering.