2 c All-purpose flour
1 1/2 tb Sugar
4 ts Baking powder
1/2 ts Cream of tartar
1/2 ts Salt
1/2 c Vegetable shortening
1/2 c Milk
1 lg Egg, beaten slightly
Preheat oven to 475 degrees and lightly butter a baking sheet. In a large
bowl whisk together flour, sugar, baking powder, cream of tartar and salt.
Blend in shortening until mixture resembles coarse meal. Add milk and egg,
stirring until mixture forms a dough, and gather dough into a ball. Turn
dough out onto a lightly floured surface and gently knead 4 times. Pat
dough into a 3/4-inch-thick round and cut out biscuits with a floured
2-inch round cutter. Gather scraps and pat out dough. Cut out more biscuits
in same manner until there are 12 biscuits. Arrange biscuits about 2 inches
apart on prepared baking sheet and bake in middle of oven 10 minutes, or
until pale golden. Transfer biscuits with a metal spatula to a rack to
cool. Makes 12 biscuits.
NOTES : Note in magazine: This biscuit recipe was given to me by Marne
Sims, who lived in New England and had many fine cooks in her family.
Split, spread with parsley butter, and filled with good ham, these biscuits
are fabulous for brunch. They are also grand plain, with honey, or with
jam.
Yields
6 Servings