Butter Biscuits
1/2 lb. butter,
2 lbs. fine wholemeal flour,
1/2 pint milk.
Dissolve the butter in the milk, which should be warmed,
then stir in the meal and make into a stiff, smooth paste, roll
it out very thin, stamp it into biscuits, prick them out with a
fork, and bake on tins in a quick oven for 10 minutes.
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