Page:Browne - The Plain Sailing Cook Book.djvu/145

  Sprinkle flour on the bread-board and rolling-pin, place the dough on the board and toss it about lightly until it is coated with flour. With the rolling-pin roll out the dough lightly into a sheet about ½ inch thick, dip the biscuit-cutter into the flour and cut the biscuits out from the sheet of dough. The scraps of dough left after cutting should be worked up again into a ball of dough, rolled out, and cut as before. Place the biscuits in a baking-pan, and bake in a hot oven about ten minutes, or until lightly browned. 