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Butter Biscuits

Mix up half a pound of butter with two pounds of sifted flour, adding a teaspoonful of salt; moisten to a stiff dough with half a pint of milk and mix it well. Remove the dough from the pan and put it on a floured paste-board and knead thoroughly; roll it into a large thick sheet and beat hard on both sides with a rolling-pin or break it. Then cut it out into small, round, thick cakes with a tin cutter, beat each cake on both sides, place them in buttered pans and bake to a light brown in a slow oven.