These biscuits are nice rolled quite thin (half an inch), and cut with a small cutter two inches in diameter. They may be served hot or cold, and are often used at evening companies, cold, split in two, buttered, and with chopped ham (as for sandwiches) placed between them. They are preferable to bread sandwiches, as they do not dry as quickly, and are, perhaps, neater to handle. These biscuits are especially nice when made with Professor Horsford's self-raising flour - of course, the raising powders are omitted. The appreciation of hot bis-cuits is quite a Southern and Western American fancy. They are rarely seen abroad, and are generally considered unwhole some in the Eastern States.