2 c ALL PURPOSE FLOUR 1/2 ts SALT
4 ts BAKING POWDER 1/2 c SHORTENING
2 tb SUGAR 2/3 c MILK
1/2 ts CREAM OF TARTAR 1 ea EGG, SLIGHTLY BEATEN
STIR TOGETHER FLOUR, BAKING POWDER, SUGAR, CREAM OF TARTAR AND SALT. CUT
IN SHORTENING TILL MIXTURE RESEMBLES COARSE CRUMBS. MAKE WELL IN CENTER OF
MIX; ADD MILK ALL AT ONCE. STIR UNTIL DOUGH CLINGS TOGETHER. KNEAD GENTLY
ON A FLOURED SURFACE FOR 10 TO 12 STROKES. ROLL OR PAT TO A 1/2″
THICKNESS: CUT WITH 2 1/2″ BISCUIT CUTTER USING STRAIGHT MOTION. DO NOT
ROTATE THE CUTTER. THIS WILL CAUSE BISCUITS TO FLATTER THAN DESIRED. BAKE
ON UN-GREASED BAKING SHEET FOR 10 TO 12 MINUTES AT 450 DEG. F.
Yields
6 servings