Many years ago, when I was eight, my mother decided to teach me how to cook. She got me a spiral notebook to write down all my recipes. I have a suspicion that it may have also been a sly attempt to get me to have extra handwriting practice, but she hasn't admitted anything.
"Biscuits Supreme" was the first recipe that I copied into my notebook. I made them to go with chile. Today, it was one of the first recipes that I taught my daughter, and I still make it often. These are the best tea biscuits, great for a tea party or with soup or stew for supper.
Biscuits Supreme
2 c flour
4 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar
2 tsp sugar
1/2 c shortening
2/3 c milk
Sift dry ingredients into a bowl. Cut in shortening with a knife or a fork. Leave pieces of shortening so it looks crumbly - this is what makes them flaky. Add milk. Mix lightly, knead gently 10 - 12 strokes. Roll on a floured surface and cut.
Place touching each other on ungreased baking sheet. Bake 10 - 12 minutes at 450.
Yum Yum
