Cream of tartar or tartaric acid is a wonderful leavening and stabilizing agent. The chemical name is potassium bitartrate; it is the powdery byproduct of winemaking. You can find it in the bakery isle in a metal tin or in a small cardboard box.
BISCUITS DELUXE
2 cups flour
1 Tbsp baking powder
2 tsp sugar
1 tsp cream of tartar (no substitution)
1/4 tsp salt
1/2 cup butter
3/4 cup milk
• Sift together the flour, baking powder, sugar, cream of tartar and salt.
• Blend in the butter to make coarse meal.
• Add enough milk to make very soft but not sticky dough.
• Roll out on a floured surface.
• Fold dough over making 3 equal parts.
• Make a quarter turn, and fold over again. Repeat.
• Roll to 1 inch thickness.
• Cut with 2 inch round biscuit cutter.
• Place biscuits on the cookie sheet upside down.
• Bake at 450F for 10 minutes until the tops are golden.
• Do not double this recipe.
Yields:12 biscuits
2 tsp sugar
1 tsp cream of tartar (no substitution)
1/4 tsp salt
1/2 cup butter
3/4 cup milk
• Sift together the flour, baking powder, sugar, cream of tartar and salt.
• Blend in the butter to make coarse meal.
• Add enough milk to make very soft but not sticky dough.
• Roll out on a floured surface.
• Fold dough over making 3 equal parts.
• Make a quarter turn, and fold over again. Repeat.
• Roll to 1 inch thickness.
• Cut with 2 inch round biscuit cutter.
• Place biscuits on the cookie sheet upside down.
• Bake at 450F for 10 minutes until the tops are golden.
• Do not double this recipe.
Yields:12 biscuits
