This recipe for Mile High Biscuits, by Ruth May, is from The Ridgecrest First Ward's Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 Cups Flour 4-1/2 Tsp. Baking Powder 3/4 Tsp. Cream of Tartar 2-1/2 Tbsp. Sugar 1 Tsp. Salt 3/4 Cup Shortening 1 Egg 1 Cup Milk
Sift together flour, baking powder, cream of tartar, sugar and salt. Cut in shortening. Mix egg and milk together; add to flour mixture. Knead lightly and roll to 1 inch thick. Cut with round biscuit cutter. Bake 10 to 12 minutes at 450º.
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