2 cups all purpose flour
4 tsp. baking powder
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. cream of tartar
1/2 cup solid white vegetable shortening *(or butter) -- very cold
2/3 cup milk
1 large egg

small amount of additional milk or cream

1. Position the oven rack in the middle of the oven and preheat it to 450 degrees F.
2. Combine flour, baking powder, salt, cream of tartar and sugar.
3. Cut in the cold shortening or fat into the dry ingredients to from a coarse crumb quality. Use a pastry blender, your finger tips or a food processor, fitted with a steel blade, to cut the fat into the flour with ease. (If using a food processor, pulse it frequently).
4. Combine cold milk and eggs. Gradually but quickly stir them into the dry ingredients with a fork to make a soft dough which should cling together.
5. Briefly pat or knead together with lightly floured hands. Let it rest briefly.  
6. Roll or pat on a lightly floured surface to 1/2 to 1 inch thick rectangle or circle.
7. Cut out with a floured biscuit cutter or rim of a glass as many biscuits as you can at one time - as rerolling or patting the scraps together results in less flaky biscuits. 
8. Place biscuits on greased baking sheet: 1/2 inch apart for crisp biscuits or close together for a soft biscuit.
9. Brush tops with milk or cream. 
10. Bake 450F about 12 to 15 minutes. 
11. Bake to light golden and do not over bake
12. Serve hot or warm - split and serve with butter, margarine, cream cheese and or preserves!

from Joan Ross rosskat@pipeline.com