Afternoon tea

BUTTERSCOTCH BISCUITS

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Sift together

2 cups bread flour

5 teaspoons baking powder and

½ teaspoon salt.

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Work in with tips of fingers

2 tablespoons shortening, add

⅞ cup milk, stirring with a knife.

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Roll thin, spread with

⅓ cup butter, creamed and mixed with

¾ cup brown sugar.

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Roll up like a jelly roll, cut off pieces 1 inch thick, put in greased muffin pans cut side up, and bake 15 minutes at 400 degrees F. This makes 16 biscuits.

From "For Luncheon and Supper Guests" (1923) by Alice Bradley