3/4 c. milk, scalded
1 cake yeast
2 1/2 c. flour
2 tsp. sugar
1 tbsp. butter
1 stiffly beaten egg white
1/2 tsp. salt

Cool the scalded milk to lukewarm, then dissolve the yeast in it. Sift the dry ingredients together and add to yeast mixture; stir well. Add the melted butter and then fold in beaten egg whites. Knead on floured board until smooth and elastic. Roll out 1/2 inch thick; cut with biscuit cutter. Place on greased baking sheet and let rise until doubled in size. Bake in hot oven at 425 degrees F. 20 minutes. Makes 1 dozen biscuits.