Preheat oven to 450°F. In a large bowl combine the 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 mixture is
Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for four to six strokes or just until dough holds together. Pat or lightly roll dough until ¾ inch thick. Cut dough with a
floured 2½ inch biscuit cutter; reroll scraps as necessary and dip cutter into flour between cuts.
Place dough circles 1 inch apart on an ungreased baking sheet. Bake for 10 to
14 minutes or until golden. Remove biscuits from baking sheet and serve warm.
the chapter on Breads; page 129.
directed except at “2. Dough was rolled out to approximately ½ to a
rectangle. At that point butter was
spread on dough, along with sugar and cinnamon. Dough was rolled in a jelly rolled format to
form log and seal of edges. Once the
log was sealed the cutting effect of approximately ½ inch to ¾ inch was cut and
each one placed on a cookie sheet. “
Instruction 3 continued as instructed.
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Ingredients: Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, May Contain Malted Barley Flour, Enzymes, Ascorbic Acid), Partially Hydrogenated Soybean And Cottonseed Oils, Leavening (Sodium Bicarbonate, Monocalcium Phosphate, Sodium Aluminum Phosphate), Dextrose, Buttermilk, Salt.