1 cup flour

1 teaspoonful baking powder 1/2 cup milk or water 1/4 teaspoonful salt 4 teaspoonfuls butter or lard

Flour sifter Measuring cup Wooden spoon Teaspoons Mixing bowl Flour board and rolling pin Biscuit cutter Baking tin Spatula

Sift some flour into a cup until it is full.

Add to this 1 teaspoonful of baking powder and 1/4 of a teaspoonful of salt. Sift again together into a bowl.

Take 4 teaspoonfuls of butter or lard and rub it into your flour with your fingers. There must be no lumps of butter left but the whole mixture should be dry and crumbly.

Butter a shallow baking tin.

Get out your flour board and sift a little flour on it. This is to prevent your dough sticking to the board when you roll it out.

Sift some on the rolling pin, too.

After everything is ready, add your 1/2 cup of milk to the flour, and mix it in quickly with a spoon.

Turn the soft dough onto your board and roll it out with the rolling pin. Always roll the dough away from you.

Roll it very lightly, without pressing hard on the rolling pin.

When you have a sheet of dough about 1/2 inch thick, cut out round pieces with a cutter. Use one about as large as a napkin-ring.

Do this quickly.

With a spatula lift the round pieces, carefully so as not to break them, and lay them on the buttered tin. They must not quite touch each other.

Bake in a fairly hot oven for 15 minutes.

The biscuit must be brown on top and about 1 and 1/2 inches high when done.