Cinnamon Petal Biscuits
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||4 Teaspoon|
|Cream of tartar||1⁄2 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Butter||2 Tablespoon, melted|
|Sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 1⁄2 Teaspoon|
Grease eight 2-inch-diameter muffin pans.
Stir together the first 5 ingredients; cut in shortening till mixture resembles coarse crumbs.
Add milk all at once; stir just till dough clings together.
Knead gently on lightly floured surface (10 to 12 strokes).
Roll to 15 x 8-inch rectangle, 1/4 inch thick.
Brush with butter.
Combine 14 cup sugar and cinnamon; sprinkle over surface.
Cut into ten 8x1 1/2-inch strips.
Make 2 stacks of 5 strips each.
Cut each stack into four 2x1 1/2-inch pieces.
Pressing layers together slightly, place biscuits, 11/2-inch side down, in pans.
Bake at 400° about 10 minutes.
Cover with foil to prevent overbrowning; continue baking 18 minutes more.