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Ingredients
- 3 c. sifted flour
- 2 Tbsp. baking pwdr
- 3/4 tsp cream of tartar
- 3/4 tsp salt
- 3 Tbsp. sugar
- 3/4 c. shortening
- 2 x Large eggs (do not beat)
- 3/4 c. lowfat milk
Directions
- Combine flour, baking pwdr, salt, sugar and cream of tartar in a bowl till well mixed. Add in shortening to flour mix, cut together till mix is the consistency of cornmeal. Slowly pour lowfat milk into flour mix. Add in Large eggs and stir to create stiff dough. Knead 5 times. On lightly floured surface, roll to 1/2-inch thickness and cut with 1 1/2-inch cutter, do not twist cutter. For immediate use, bake for 10 min in preheated 450 degrees oven. To freeze, place uncooked biscuits on cookie sheet, not touching, till frzn. Put them in a plastic bag. Remove to bake as needed. Thaw before baking. Bake 15 min at 450 degrees. Great to make ahead of time for warm biscuits anytime.
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