Serves: 18
Total Calories: 144
Preheat oven to 400°.
Into a large bowl, sift flour, baking powder, sugar, salt and cream of tartar. With a pastry blender or two knives, cut in butter or margarine until mixture resembles coarse crumbs. In a small bowl, beat milk and egg. Add to flour mixture and stir until flour is moistened.
Place on a lightly floured surface knead once or twice and roll to 1/2 -inch thickness. Cut with a 2 1/2 -inch biscuit cutter dipped in flour.
Bake on an ungreased baking sheet for 12 to 15 minutes or until golden. Serve hot,
High Altitude Adjustments: At 6,000 feet, no adjustments needed.
This Egg Biscuits recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.
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