Directions:
Add to ingredients for baking-powder biscuit enough more milk or water to make a thick drop batter, about two tablespoons; mix as directed for biscuit, drop by spoonfuls an inch apart on a greased baking-sheet or into greased gem pans, small size.
The more crust the more palatable these biscuits are. The mixture should not be soft enough to run. Bake in a hot oven ten to twelve minutes.