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1
In medium mixing bowl stir together flour, baking pwdr, sugar, cream of tartar, and salt.
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2
Mix well to distribute the baking pwdr and the salt.
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3
Using a pastry blender or possibly fork, cut shortening into flour mix till the mix resembles coarse crumbs.
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4
If you use butter, be sure it is chilled.
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5
(Mixing by hand softens the shortening, making the dough sticky and hard to handle.)
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6
Gently push the flour-shortening mix against the sides of the bowl, making a well in the center.
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7
Pour the lowfat milk into the well all at once.
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8
Using a fork, stir just till the mix follows the fork around the bowl and forms soft dough.
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9
Turn the dough out onto a lightly floured surface.
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10
Knead gently 10 to 12 strokes.
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11
On the lightly floured surface, pat the dough to 1/2 inch thickness (or possibly roll it out with a lightly floured rolling pin, if you like).
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12
Sprinkle a little flour over dough.
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13
Cut biscuit dough with a 2 1/2 inch round biscuit cutter, pressing the cutter straight down.
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14
Be careful not to twist the cutter or possibly flatten the cut biscuit edges or possibly you will not get straight-sided, proportionately shaped biscuits.
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15
Dip the cutter into flour between cuts to prevent sticking.
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16
If you don't have a biscuit cutter, use a straight-sided glass.
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17
Or possibly, pat the dough into a 1/2 inch-thick rectangle and cut into squares or possibly triangles using a sharp knife.
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18
Using a metal spatula, carefully transfer the cut biscuits to an ungreased baking sheet.
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19
For crusty-sided biscuits, place about 1 inch apart.
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20
For soft-sided biscuits, place biscuits close together in an ungreased baking pan.
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21
Reroll scraps of dough and cut into biscuit shapes.
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22
Try to cut out as many biscuits as possible from a single rolling of dough.
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23
Too many rerollings of the dough causes biscuits to be tough and dry.
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24
Bake biscuits in 450 degree F. oven 10 to 12 min or possibly till biscuits are golden brown on the top and the bottom.
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25
Serve hot.
