Recipe by podapo
Found this years ago in a cookbook. Have given the recipe out more then I can count... always light and fluffy.
Top Review by Lizzie-Babette
This is the first biscuit recipe I've tried where they actually were edible, and they rose! I didn't have cream of tartar, so went without, and used Smart Milk 0% fat milk, and they were excellent - very light, fluffy, and very good taste. I wasn't sure what size cutter to use, so I used a 2" diameter one, and ended up with about a dozen biscuits. Kept everything as cold as possible, and beat the eggs and milk together until well-blended. Delicious - thanks, Podapo!
- 2 cups flour
- 4 teaspoons baking powder
- 1⁄2 teaspoon cream of tartar
- 1⁄2 teaspoon salt
- 2 tablespoons sugar
- 1⁄2 cup shortening
- 1 egg
- 2⁄3 cup milk
Directions See How It's Made
- Sift flour, baking powder, salt, sugar and cream of tarter into a bowl.
- Add shortening and with a fork or pastry cutter, blend until mixture resembles corn meal.
- Add the milk and egg together in a bowl, add to flour mixture.
- Stir to a stiff dough.
- Knead 5 times, roll to 1/2 inch thick, cut into round circles.
- Bake on cookie sheet for 10-13 minutes at 425.