3 c. flour
4 tsp. baking powder
3/4 tsp. salt
1/4 tsp. cream of tartar
2 tbsp. sugar
2 eggs
1/2 c. milk
3/4 c. shortening

Sift together dry ingredients. Beat 2 eggs with 1/2 cup milk and set aside. Mix 3/4 cup shortening with dry ingredients (like for pie crust). Add milk and eggs; knead for a few minutes on board. Roll 3/4 inch thick. Cut and bake 10 to 15 minutes on greased cookie sheet at 450 degrees.

A traditional shortcake biscuit. Individual shortcakes may also be made by dropping dough by rounded tablespoons, 2 inches apart, onto a greased cookie sheet. Skim milk and 2 egg whites or 1/4 cup egg substitute for each egg in the recipe will reduce the cholesterol. A shortening or butter that lists liquid oil as the first ingredient should be used.

For a plain baking powder biscuit that could be substituted for a shortcake biscuit try the following:

2 c. flour
2 tbsp. sugar
1 tbsp. baking powder
1/4 tsp. salt
2/3 c. skim milk
1/3 c. safflower, canola, sunflower or corn oil

Heat oven to 425 degrees. Combine dry ingredients. Add milk and oil at once. Stir with fork just enough to hold dough together.

Pat dough about 1/2 inch thick on lightly floured surface. Cut out biscuits with floured 2 1/2 inch cutter. Place on ungreased baking sheet. Bake 10 to 12 minutes or until golden brown. Makes 9 biscuits.