Plain Milk Biscuits


1 lb flour
1 cup milk
2 oz. butter
pinch of salt


  • Rub the butter into the flour, sprinkle in the salt, and make into a dough with the milk.
  • Knead dough till smooth, than roll out very thin.
  • Cut into small rounds, prick well with a fork, put on to a non-stick or floured tin and bake for about 8 to 10 minutes or until golden in color. They should not get brown.

Real Cooking

Did You Know?
In American English, a "biscuit" is a small bread made with baking powder or baking soda as a leavening agent rather than yeast (although a type of biscuit called an 'angel biscuit' contains yeast as well, as do those made with a sourdough starter). This roughly corresponds to a "scone" in British English usage. Biscuits, soda breads, and corn bread, among others, are often referred to collectively as "quick breads" to indicate that they do not need time to rise before baking.

Biscuits have a firm browned crust and a soft interior, similar to British scones or the bannock from the Shetland Isles. A sweet biscuit layered or topped with fruit (typically strawberries), juice-based syrup, and cream is called shortcake. In Canada, both sweet and savory are referred to as "biscuits," "baking powder biscuits," or "tea biscuits," although "scone" is also starting to be used.