2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup shortening
3/4 cup fat-free milk
Sugar and cinnamon (optional)
Preheat oven to 450-degrees. Stir together flour, baking powder, cream of tartar, and salt in a large mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center; add milk. Stir just until dough clings together.
Knead dough gently for 10 to 12 strokes on a lightly floured surface. Divide dough in half. Roll one portion into a 12×10-inch rectangle. If desired, sprinkle sugar and cinnamon over rectangle. Cut rectangle into five 12×2-inch strips. Stack the strips one on top of the other. Cut into six 2-inch-square stacks. Place stacks, edge-side down, in greased muffin cups. Repeat with remaining dough.
Bake in preheated oven for 10 to 12 minutes or until golden. Serve warm.
Recipe makes 12 biscuits.
Nutrition information per serving:
Total Fat: 4g
Saturated Fat: 1g
Exchanges: 1 carbohydrate (1 bread/starch)