Twin Biscuits

From 1922:

Sift together two cups flour, three teaspoons baking powder, one teaspoon salt, work in four tablespoons butter or lard and when thoroughly worked in add three-quarters of a cup of milk to make a dough. Roll out half an inch thick, cut with cookie cutter, place one on top of the other, brush with milk and bake ten minutes in a medium hot oven.
I often serve these hot, with stew between and over them, as individual meat pies. I also serve them with berries between, as shortcakes. Of course, we likewise eat them just as they are cooked, as biscuits, with butter or jam.