KS biscuits were intended to keep long enough to provide bread for the extended journeys of the time. I have kept KS biscuits for several weeks but after the first day or so they are better if they are heated over a fire. They can also be broken into chunks the size of the last joint of your thumb and cooked with meat for dumplings or cooked with fruit for a cobbler. It is unlikely that even one KS biscuit ever got baked in the rocky mountains but it is remotely possible that someone fresh from his mama's kitchen could have hauled some a couple of thousand miles to the mountains. Let your conscience be your guide.
Regular biscuits are very easy.
Pinch into balls about the size of golf balls and flatten between your palms. They can even be cooked in a regular house oven at 400 degrees for about 10-12 minutes. Somebody help me on this. I hope this helps. Add the milk and mix in enough of the reserved flour to make a stiff dough.