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Milk Biscuits

Rub one pound each of salt and butter into four quarts of the best wheat flour until quite smooth, add one pinch of salt, and stir the mixture to a paste with milk. Divide the dough into small equal portions, shape them into balls, prick the tops with a fork, put them into buttered-pans, and stand in a warm place to rise for about an hour. When very light, place the biscuits in a moderate oven and bake. When crisp and cooked, take the biscuits out of the tins, and leave them until cold. If they are to be kept for any time, they should be put into biscuit-tins.