| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads | 24 | Servings | |
INGREDIENTS
| 3 | c | All-purpose flour |
| 2 1/2 | ts | Sugar |
| 3/4 | ts | Cream of tartar |
| 1 | c | Milk |
| 4 1/2 | ts | Baking powder |
| 3/4 | ts | Salt |
| 3/4 | c | Shortening |
| 1 | Egg (optional) | |
| 1 | ts | Butter extract |
INSTRUCTIONS
Measure four into 2-quart bowl. Sprinkle in baking powder, sugar, salt and cream of tartar. Toss lightly with fork. Cut in shortening with pastry blender until mixture is coarse with particles the size of peas. Make a well in center of mixture, pour in half the milk. Mix gently with fork. Add egg with remaining milk. Mix lightly with fork. Turn out on lightly floured work surface. Roll or pat out to thickness of 1/2" to 3/4". Cut with lightly floured cutter, abt. 2 inches in diameter. Place on cookie sheet . Bake at 400 F. for 12 to 15 min or until lightly browned. Makes about 2 dozen biscuits. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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