Biscuits

Ingredients:

2 c. all-purpose flour
1 c. whole-‘heat flour
1/2 tsp. baking powder
2 T. sugar
1/2 tsp. salt
1 c. milk

Instructions:

3/4 tsp. cream of tartar 3/” c. butter or margarine 1 egg, beaten In a bowl, combine the flours, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse cornmeal. Add egg and milk stirring quickly and brietly. Knead lightly on floured board. Roll or pat gently to I inch thickness… Cut imo I to 2 inch biscuits. Place in greased IO inch iron skillet or on a 9 inch square pan. For crusty bbcuits separJte on a cookie sha!t. Bake in -’50° oven until golden brown. ltile llih

Notes:

Nothing is better than these wonderful from scratch biscuits–golden and crusty on the outside, and tender inside. Biscuits should be served as soon as they are baked so that you can melt butter in them. They are perfect for breakfast or for sopping up gravy from a heany bowl of Beef Stew (see separate recipe).

Servings Yield:

Makes 16