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Beaten Biscuits

1 quart pastry flour 1/2 cup butter 1 teaspoon salt 1/2 cup of water or milk Sift the flour and salt together, and work in the butter. Moisten with sufficient ice water to form a stiff dough. Place on a floured board, and beat with the rolling pin thirty minutes, taking care to fold the dough over every few seconds, or pass the dough through a beaten biscuit machine for twenty minutes, folding each time the dough is passed through. Roll to one-third inch in thickness, cut into little round cakes with biscuit-cutter, and prick with a fork. Place in pie tins or on baking sheets, and bake in a moderate oven twenty to thirty minutes. These biscuits are made successfully by hand by the cooks in the South but as a general rule the use of the beating machine is more satisfactory.