Biscuits Supreme
2 cups flour (can be part whole wheat)
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
2 teaspoons sugar
1/2 cup shortening (can be part lard)
2/3 cup cold milk (approx)

Preheat oven to 450 degrees F and grease a square baking dish or pan. Combine the dry ingredients. Cut in the shortening until it forms coarse crumbs. Stir in the milk with a fork to form a very soft dough. Drop onto the greased pan, sides touching. For rolled biscuits, knead the dough about six times (no more) and pat out not too thin. Cut with a cutter, pushing straight down. Clump the scraps together without handling a lot for the last biscuit (aka 'one for the pan'). Place close together in the pan. Bake 8 to 10 minutes or until golden brown. Makes about 12 biscuits.

This is a very nice biscuit that rises high. For fluffy biscuits, the dough should be very gloppy. I cut the recipe in half for the two of us.

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