Cut up three quarters of a pound of butter in a quart of milk, and
set it near the fire to warm, till the butter becomes soft; then
with a knife, mix it thoroughly with the milk, and set it away to
cool. Afterwards stir in two wine glasses of strong fresh yeast,
and add by degrees as much sifted flour as will make a dough just
stiff enough to roll out. As soon as it is mixed, roll it into a
thick sheet, and cut it out into round cakes with the edge of a
tumbler or a wine glass. Sprinkle a large iron pan with flour; lay
the biscuits in it, cover it and set it to rise near the fire.
When the biscuits are quite light, knead each one separately;
prick them with a fork, and set them again in a warm place for
about half an hour. When they are light again, bake them in a
moderate oven. They should be eaten fresh, and pulled open with
the fingers, as splitting them with a knife will make them heavy.