Melt a tea-cup of butter--mix it with two-thirds of a pint of milk, (if
you have not any milk, water may be substituted, but the biscuit will
not be as nice.) Put in a tea-spoonful of salt, half a tea-cup of yeast,
(milk yeast is the best, see directions for making it)--stir in flour
till it is stiff enough to mould up. A couple of eggs improve the
biscuit, but are not essential. Set the dough in a warm place when
risen, mould the dough with the hand into small cakes, lay them on flat
tins that have been buttered. Let them remain half an hour before they
are baked.