| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
Biscuits &, Rolls |
16 |
Servings |
INGREDIENTS
| 3 |
c |
Flour, Sifted |
| 2 |
tb |
Sugar |
| 4 1/2 |
ts |
Baking Powder |
| 3/4 |
ts |
Cream Of Tartar |
| 3/4 |
ts |
Salt |
| 3/4 |
c |
Vegetable Shortening |
| 1 |
|
Egg, Beaten |
| 3/4 |
c |
Milk |
INSTRUCTIONS
Preheat oven to 450F. In mixing bowl, sift together dry ingredients. Cut in
shortening, until mixture resembles coarse meal.
In another bowl, combine egg and milk. Beat lightly with fork. Add to flour
mixture all at once, stirring enough make soft dough.
Turn out onto floured board, knead 15 times. Roll out to 1" thickness. Cut
into rounds. Place on ungreased baking sheet about 1" apart for browned
sides. Place touching for soft sides. Bake 12-15 minutes, or until golden.
NOTE: These rise to great proportions. The Trick is the beaten egg. Source:
Cooking in the New South by Anne Byrn Phillips. Published by Peachtree
Publishers, Limited. ISBN: 0-931948-52-5
Recipe by: Cooking in the New South, Phillips.
Posted to EAT-L Digest 20 Jan 97 by Martha Sheppard
<marthahs@WORLDNET.ATT.NET> on Jan 20, 1997.
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