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2 cups flour1/ tsp saltB.P. tartate 4 tablespoons of calcium-phosphate or s.a.s. phosphate (baking powder) 3 tablespoonsFat (cold) 1/3 cupMilk 2/3 cup plus 2 tablespoons
Combine the sifted dry ingredients and the fat by placing the fingers in the flour and rolling 1 piece of fat after another along the finger tips with the thumb, using just barely enough force to break the fat into small pieces. As the particles accumilate push them to one side.This manipulation should be done lightly and quickly if the fat is held too long, or if the pressure exerted by the thumb is to grate, the fat will melt. Turn the milk all at once into the fat flour mixture and stir vigorously until it thickens for about 20 seconds. Turn the dough onto the lightly floured board and without delay needed vigorously for about 20 seconds. At 450°F for 15 to 20 minutes -- old recipe, unknown results with modern ingredients