Hi Judy,

Here's a recipe from our archives.

Betsy

Farm-Style Biscuits (Empire Magazine, Denver)
Posted by: Mari in Denver to recipelink.com on June 19th 1998
These are our favorites

2 cups unsifted flour
4 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup solid shortening (I use butter-flavored Crisco)
2/3 cup milk
1 extra-large egg, slightly beaten

Sift together flour, baking powder, sugar, salt and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Add milk and egg all at once. Stir quickly until dough leaves sides of bowl. Turn out dough on lightly floured board. With greased hands, pat out dough until it is about 3/4 inch thick. Cut rounds of dough with biscuit cutter. Place 1-inch apart on ungreased baking sheet. Bake in pre-heated 450 degree oven about 12 minutes or until golden brown. Makes 10-12 biscuits. (This is an excellent dough to use as a topping for meat pies, casseroles, cobblers, etc. Drop from spoonfuls onto desired mixtures)