Milk to make a very soft dough: new-process flour will take a pint or more; St. Louis flour, less.
Mix in the order given, sifting the soda, salt, and cream of tartar into the flour. Then sift all together twice. Rub in the butter with the tips of the fingers, until there are no large lumps. Mix in the milk gradually, using a broad knife and wetting only a small part of the flour with each addition of the milk. When just stiff enough to be handled (not kneaded), cut it through with the knife until barely mixed; it should look spongy in the cuts and seem full of air. Turn it out on a well-floured board; toss with the knife till well floured; touch it with the hands as little as possible; pat it with the rolling-pin, which must be lifted quickly that it may not stick; and when the dough is about half an inch thick, cut it into rounds and bake at once.
These are made in the same way as the preceding, using three rounding teaspoonfuls or eight level of baking-powder in place of soda and cream of tartar.
These should be made the same as cream of tartar biscuit, using one pint of thick sour milk instead of sweet milk, and omitting the cream of tartar. Observe the same directions as to lightness and dexterity in mixing, and vary the amount of milk according to the flour.
1 cup whole-wheat or rye flour. 1 cup white flour. ½ teaspoonful salt. ½ teaspoonful soda.
1 teaspoonful cream of tartar.1
1 tablespoonful sugar.
1 teaspoonful melted butter.
Milk enough to make a drop batter (about one cup). If sour milk be used, omit the cream of tartar.
Mix in the order given, and bake in hot gem pans twenty or thirty minutes.
When using sweet cream, make the same as cream of tartar biscuit; and when using sour cream, the same as sour-milk biscuit, omitting the butter in either case. Any of these mixtures may be baked in gem or muffin pans by using more milk, and making the dough soft enough to drop from the spoon.