1 quart milk.
¾ cup lard or butter—half-and-half is a good rule.
¾ cup of yeast.
2 tablespoonfuls white sugar.
1 teaspoonful salt.
Flour to make a soft dough.
Mix over night, warming the milk slightly and melting the lard or
butter. In the morning, roll out into a sheet three-quarters of an inch
in thickness; cut into round cakes, set these closely together in a
pan, let them rise for twenty minutes, and bake twenty minutes.
These delightful biscuits are even better if the above ingredients be
set with half as much flour, in the form of a thin sponge, and the rest
of the flour be worked in five hours later. Let this rise five hours
more, and proceed as already directed. This is the best plan if the
biscuits are intended for tea.