Velvet Biscuit

From 1912:

One quart of flour, three eggs, three teaspoons sugar, one teaspoon salt, one heaping tablespoon of butter, half a cake of yeast, one cup of milk.

Dissolve yeast in one-third cup of water, pour it into a bowl with the milk and beat in one pint of flour. Cover and set it aside in a warm place to rise; when raised to a sponge add the butter, salt and eggs, white and yolks beaten separately, also remaining flour, and knead well. Set aside in warm place. When light roll on the board to the thickness of half an inch; cut into cakes, placing one on top of the other after buttering each, and let them raise to double their size, which will take about an hour and a half.
These are delicious.

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