Another recipe from Taste of Home from the Cooking for One or Two section. I haven't made these in years, but I made them again today (I'm thinking of making sausage gravy and biscuits one of these days, and thought I'd better be comfortable making biscuits again). I always end up with more than the 4 the recipe says it yields (maybe I use too small of a biscuit cutter?), but I'm okay with that (and why I don't favor a regular recipe - a few extra is one thing, we don't need over a dozen biscuits!). One of these days I'll try a buttermilk biscuit recipe, but what I like about this one, once you have the cream of tarter in your herbs and spices, you pretty much have the ingredients on hand. I have not had much luck with the making my own buttermilk tricks. Also, I used butter instead of shortening. Maybe I'll pick up some butter flavored shortening over the holidays. In addition, I skipped greasing my cookie sheet and used parchment paper.1 cup all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon cream of tarter
1/4 cup shortening
1/2 cup milk
In a bowl, combine dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in milk. Turn onto a floured surface; knead 1 minute. Roll or pat dough to 1/2 inch thickness. Cut with a floured 2 1/2 inch biscuit cutter. Place on a greased baking sheet. Bake at 450 for 10-12 minutes. Yield: 4 biscuits