Growing up I was never a biscuit eater. In fact, I had never finished an entire biscuit until the first time my wife made this recipe. We love to eat these with stews and soups but they are wonderful on their own. Be sure to enjoy a few while they are still warm.
Makes: A bunch of biscuit (sorry, they don't last long enough to count), but using a small cutter the recipe makes about 2 1/2 dozen I believe.
Combine flour, baking powder, sugar, salt and cream of tartar together lightly. Cut in shortening until mixture is course with particles the size of peas. Make a well in the center of mixture; pour in half the milk and mix gently. Add egg with remaining milk to mixture and mix lightly with a fork. Turn out onto lightly floured surface. Roll or pat to thickness of 1/2-inch to 3/4-inch. Cut with lightly floured cutter. Place on cookie sheet and bake in a 400F oven for 12-15 minutes or until lightly browned.
Note: You can use a drinking glass as a biscuit cutter, just be sure to dip it in flour to prevent sticking. Other alternatives are tin cans (well washed of course. Be careful they are quite sharp. You will have to punch a couple of air holes in the solid end or you'll have problems getting the biscuits to fall out of the cutter.)
Kent Villard is the Editor and Webmaster of iChef.com (www.ichef.com), one of the Net's premiere cooking destinations. To find out what's new each week signup for the What's New @ iChef Weekly Newletter. You get details of what's new, tips, hints and more!
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