Biscuits

by Chelsy Marriott

3 cups flour

1 tbsp baking powder

1 tbsp sugar

1 tsp salt

¾ tsp cream of tartar

¾ cup butter

1 cup milk

1.     Preheat oven to 450 F. In large bowl stir together flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at once. Using a fork stir just until moistened.

2.     Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for found to six strokes or just until dough holds together. Pat of lightly roll dough until ¾ inch thick. Cut dough with a floured 2 ½ inch biscuit cutter, rerolling scraps as necessary.

3.     Place biscuits 1 inch apart on an ungreased baking sheet. Bake for 10-14 minutes or until golden. Remove biscuits from baking sheet and serve warm. Makes 12 biscuits.

Tip: the trick to tender biscuits is to treat the dough very gently. Work it as little as possible when blending in the ingredients.