They are made as in the last receipt, merely substituting two heaping
tea-spoonfuls of baking-powder for the cream of tartar and soda, and
taking the same care to mix evenly.
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 biscuits is quite a
Southern and Western American fancy. They are rarely seen abroad, and
are generally considered unwholesome in the Eastern States.