From the Kitchen of the Tuck Inn:
17 High St., Rockport, MA, 01966 1-800-789-7260 978-546-7260 On the Web at: www.tuckinn.com
4 cups all-purpose flour
6 Tbsp butter or marg.
4 Tbsp other shortening
½ tsp salt
1 Tbsp sugar
8 tsp baking powder
1 ½ tsp cream of tartar
1 cup milk
Sift dry ingredients together. Mix or cut in shortening until
consistency of corn meal. Beat eggs and combine with milk. Make well in center of dry ingredients, add egg-milk mixture. Stir just until blended with spatula. Do not beat. Turn out on slightly floured board, knead lightly for a few minutes. Pat out to about ¾ inch thickness and cut with 1 ½ inch glass. Place close together on slightly greased baking sheet, let stand About 10 minutes. Bake at 450 for 5 minutes. Lower heat to 425 And bake 10 minutes or until nice and brown. Makes 24 biscuits.