Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 cups | ALL PURPOSE FLOUR |
| 4 teaspoons | BAKING POWDER |
| 2 tablespoons | SUGAR |
| ½ teaspoon | CREAM OF TARTAR |
| ½ teaspoon | SALT |
| ½ cup | SHORTENING |
| ⅔ cup | MILK |
| 1 each | 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 ½" THICKNESS: CUT WITH 2½" 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.