Serves: 12
Total Calories: 145

Equipment Needed:
Medium and small bowls
Dry measuring cups
Metal spatula
Measuring spoons
Fork
Knife
Pastry blender
Liquid measuring cup
Large cutting board
Rolling pin
2 1/2 -inch biscuit cutter
Pancake turner
Cookie sheet
2 1/4 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter cold or margarine, cut in pieces
3/4 cup milk
1 egg

Turn oven on to 425°.

In a medium bowl, stir flour, sugar, baking powder and salt with a fork.

With a pastry blender, cut the butter or margarine into the flour mixture until it is crumbly.

In a small bowl, beat milk and egg with a fork. Stir into flour mixture just until all of the flour is moistened.

Place dough on a lightly floured board or counter top and knead gently 5 or 6 times.

With a rolling pin, roll the dough into a 9-inch circle about 1/2 inch thick. Dip biscuit cutter in flour and cut out as many circles as you can. Roll out the leftover dough and cut more. (You can use a glass if you don't have a biscuit cutter.)

Use a pancake turner to place the biscuits on the cookie sheet about 1 inch apart.

Bake for 10 to 12 minutes or until golden brown. Serve hot with your favorite jam or jelly.

Nutritional Facts:

Serves: 12
Total Calories: 145
Calories from Fat: 55

More Recipes from the Flavors of America Cookbook:
Anadama Bread
Babe's Blueberry Pancakes
Boston Brown Bread
Boston Tea Biscuits
Crisp Cornmeal Fry Bread
Minnesota Coffee Crescent
Pueblo Bread - p . 64
Quakertown Potato Doughnuts
Shortcut French Bread
Skillet Soda Biscuits
Sweet Honey Butter
Tender Egg Biscuits