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2 cups flour

4 teaspoons baking powder

2 tablespoons butter

¾ cup milk

½ teaspoon salt

Mix and bake as Baking Powder Biscuit I.

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Use recipe for Baking Powder Biscuit I or II, with the addition of more milk, that mixture may be dropped from spoon without spreading. Drop by spoonfuls on a buttered pan, one-half inch apart. Brush over with milk, and bake in hot oven eight minutes.

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2 cups flour

4 teaspoons baking powder

½ teaspoon salt

2 tablespoons sugar

2 tablespoons butter

⅔ cup milk

⅓ cup stoned raisins (finely chopped)

2 tablespoons citron (finely chopped)

⅓ teaspoon cinnamon

Mix as Baking Powder Biscuit II. Roll to one-fourth inch thickness, brush over with melted butter, and sprinkle with fruit, sugar, and cinnamon. Roll like a jelly roll; cut off pieces three-fourths inch in thickness. Place on buttered tin, and bake in hot oven fifteen minutes. Currants may be used in place of raisins and citron.