Here is the original recipe: Two pints of flour, butter the size of an egg, three heaping teaspoonfuls of baking powder and one teaspoonful of salt; make a soft dough of sweet milk, knead as little as possible, cut out with the usual biscuit-cutter and bake in rather a quick oven. (I love that last part: ‘bake in a rather quick oven’!)  Here’s the modern translation: Serves: 6 Prep time: One hour