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Milk Biscuits

Take a quarter of a pound of butter, one quart of milk, one gill of yeast, salt according to taste, and as much flour as will form the dough. Stir flour into the milk so as to form a very thick batter, and add the yeast; this is called a sponge. This should be done in the evening. In the morning cut up the butter, and set it near the fire where it will dissolve, but not get hot; pour the melted butter into the sponge, then stir in enough flour to form a dough; knead it well, and set it on one side to rise. As soon as it is perfectly light, butter your tins, mark out the dough in small cakes, and let them rise. When they are light, bake them in a very quick oven, take them out, brush the tops over with water, and send them to table hot.