from Joy the Baker
Makes 10-12 Biscuits
3 cups all-purpose flour (can use one cup whole wheat pastry)
2 Tablespoons sugar
4 1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
3/4 teaspoon salt
1/2 cup shortening, cold and cut into cubes (I used organic-no trans fats)
1/4 cup butter, cold and cut into cubes
1 egg, beaten
3/4 cup buttermilk, cold
1. Preheat oven to 425 degrees. In a mixing bowl, sift together flour, sugar, baking powder, cream of tartar and salt. Cut in shortening and butter with a pastry cutter until mixture resembles coarse meal. In another bowl, combine egg and milk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough.
2. Turn out onto a floured board and knead about 15 times. Roll or pat out into a 1-inch thickness. Cut into 2-inch rounds using a biscuit cutter or cut into 2×2-inch squares. Reshape and roll dough to create more biscuits with excess scraps. Place on an ungreased baking sheet and bake for 12-15 minutes. Serve immediately.
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