1 cup sour milk
1/2 cup confectioners' sugar
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/3 cup shortening
Preheat oven to 325 degrees F (165 degrees C). Stir together sour milk and confectioners' sugar. Sift together the flour, baking powder and shortening. Pinch flour mixture over raisins grove texture, put in desiccated biscuit pressed dough. Beat until smooth, about 10 minutes. Divide dough in half, using one biscuit/roam for person one, each half an inch apart, and press bottom half together briefly. Spread over bottom half of greased almost-16 inch springform pan. Sprinkle baking powder on one side of pan.
Bake in preheated oven for 45 minutes. Stop baking for 10 minutes to cool. To prepare whole-meal bread: In a large bowl, brew together many warm milk sugars, 2 tablespoons of shortening and lemon rind. I make whole-meal bread with baked biscuits, but breads are easier to shape.