Sift together 1 c. flour, 1½ tsp. baking powder and ½ tsp. salt. Cut in ¼ c. butter or margarine until mixture resembles coarse crumbs. Stir in ⅓ c. milk all at one time. Stir just to moisten. Knead lightly 8 or 10 times. Pat out or roll out the same size as casserole. Cut round of dough in 6 wedges and arrange on top of pork mixture.