Mix all the dry ingredients together. Rub in the butter and lard; mix in the raisins, then add enough milk to make a soft but not wet or sticky dough.
Start a griddle or frying pan heating on low heat, and very lightly grease it.
Roll or spread out the dough on a floured surface to about ¾ inch to 1 inch thick (2 cm.) Cut into rounds, squares or wedges about 3 to 4 inches (7 to 10 cm) wide.
Cook on both sides until each side is lightly brown, turning only once with a wide flipper.
Keep warm in an oven until all are cooked.
Notes
Instead of milk, you can use sour cream. This recipe is easily doubled or tripled.