Sift flour, soda, cream of tartar and salt into a bowl.
Cut in shortening.
Add milk.
Mix until flour disappears and dough is just right for rolling.
Turn dough onto a lightly floured board. Handle very little.
Shape and flatten to about 1-inch thickness. Cut biscuits and place on a greased sheet.
Add a dot of butter to each biscuit.
Bake at 450\u00b0 for 10 to 12 minutes.
Sift flour, cream of tartar and baking soda.
Add sugar.
Mix in Crisco until fine (like corn meal).
Add enough egg to hold together.
Roll out about 1/8-inch and cut with cookie cutters. Bake at 425\u00b0 until lightly golden, about 8 to 10 minutes.
Sift flour, soda, cream of tartar and salt into a bowl.
Cut in shortening and add milk, using a fork to mix.
Cut shortening into flour, salt and cream of tartar.
Dissolve soda in milk; mix with dry ingredients.
Roll out on floured board and handle lightly.
Cut in different shapes and sizes to suit your mood; try some different shapes.
For crusty biscuits, space them so sides do not touch on the baking sheets.
For soft sides, have biscuits closer together.
Bake in preheated 450\u00b0 oven for 12 to 15 minutes.
Makes about 1 dozen.
ites in the clean bowl of a stand mixer fitted
ing the meringue for a refrigerated pie instead of using Cream of Tartar make a
owl, beat the egg whites, cream of tartar, and vinegar together until the
ol before assembling.
Meringue: Make the meringue after baking the cake
g whites, granulated sugar and cream of tartar in a large bowl with
ugar and 1/4 teaspoon cream of tartar.
In a large grease
owl, beat egg whites and cream of tartar on medium until foamy.
king.
For the lemon meringue pie, you need to
s thickened up well (consistency of Cream of Wheat) remove from heat. Take
e egg whites for the meringue, to avoid underbeating the egg
he dough onto a sheet of plastic wrap and form a
50 degrees.
Combine sour cream and slightly-beaten egg yolks
MERINGUE: Preheat oven to 375\u00b0F.<
br>Press mixture in bottom of greased pan.
In medium
e pieces are the size of small peas.
Sprinkle
n about 1/4 cup of the hot Splenda/cornstarch mixture