Preheat oven to 475 degrees and lightly butter a baking sheet. In a large bowl whisk together flour, sugar, baking powder, cream of tartar and salt. Blend in shortening until mixture resembles coarse meal. Add milk and egg, stirring until mixture forms a dough, and gather dough into a ball. Turn dough out onto a lightly floured surface and gently knead 4 times. Pat dough into a 3/4-inch-thick round and cut out biscuits with a floured 2-inch round cutter. Gather scraps and pat out dough. Cut out more biscuits in same manner until there are 12 biscuits. Arrange biscuits about 2 inches apart on prepared baking sheet and bake in middle of oven 10 minutes, or until pale golden. Transfer biscuits with a metal spatula to a rack to cool. Makes 12 biscuits. NOTES : Note in magazine: This biscuit recipe was given to me by Marne Sims, who lived in New England and had many fine cooks in her family. Split, spread with parsley butter, and filled with good ham, these biscuits are fabulous for brunch. They are also grand plain, with honey, or with jam. Recipe by: Lynn M. Gelzheiser (Gourmet Magazine) Posted to MC-Recipe Digest V1 #614 by firstname.lastname@example.org (Iris E. Dunaway) on May 17, 1997
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|Serving Size: 1 Serving (77g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 158 (46%)|
|Amt Per Serving||% DV|
|Total Fat 17.6g||23 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 5g|
|Cholesterol 0.4mg||0 %|
|Sodium 774.2mg||27 %|
|Potassium 76.2mg||2 %|
|Total Carbohydrate 41.6g||12 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 40.4g|
|Protein 4.3g||6 %|
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Calories per serving: 340
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