These biscuits were developed during the latter part of the 19th century to increase fiber in Victorian diets — something that still might be appealing to us today. Digestive Biscuits are really just sophisticated graham crackers and are very simple to make. They're delicious with tea and fruit.
Preheat your oven to 350°F. Lightly grease a couple of baking sheets, or line them with parchment.
Measure the flour and baking powder into a mixing bowl. With a pastry blender, two knives, or your fingertips, rub the butter into the flour mixture. Toss in the sugar and enough milk to make a stiff dough. Gently and briefly knead this mixture on a floured surface until smooth. (All this can be done almost instantly in a food processor.)
Roll the dough out to a bit more than 1/8" thick, and cut into any desired shape. Traditionally, these "biscuits" are round and about 2 1/2" in diameter.
Place the cutout cookies on the prepared baking sheets. Prick them all over with a fork, and bake until pale gold, between 15 and 20 minutes.
Remove the cookies from the oven, and cool right on the pan. Store airtight at room temperature for up to a week; freeze for longer storage.
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