Finger Biscuits

Emailed from Merletta. 

FINGER BISCUITS

From Merletta

2 CUPS SELF RISING FLOUR

1 CUP MILK

2 TEASPOONS SUGAR

MELT ONE STICK BUTTER IN A 9 X 13 CASSEROLE DISH.

MIX FLOUR, SUGAR AND MILK AND POUR ONTO A FLOURED SURFACE.

ROLL OR PRESS TO DESIRED THICKNESS. (USE A PIZZA CUTTER) TO CUT INTO SQUARE BISCUITS, ABOUT 2" X 3". COAT BOTH SIDES BISCUITS IN MELTED BUTTER LAY THEM IN REST OF BUTTER  AND BAKE @ 450 TILL GOLDEN.

(LOOKS LIKE THERE IS TOO MUCH BUTTER BUT IT WILL ALL COOK IN)

THESE ARE VERY GOOD WITH HONEY BUTTER