country of origin: Mexico
3 Cups flour
4 1/2 teaspoons baking powder
2 Tablespoons sugar
1/2 teaspoons salt
1/2 teaspoons cream of tartar
1/2 Cups butter
1 egg
1 Cup milk
1 extra egg, beaten

In a bowl combine flour, baking powder, sugar salt and cream of tartar. Cut in butter until mixture resembles coarse cornmeal. In separate bowl beat egg and milk thoroughly. Keeping the dry & wet ingredients up to this point is important. Make a well in the middle of the flour, pour in milk-egg mixture, stirring quickly and briefly. Knead lightly on floured board. Add as little flour as possible. Roll or pat gently to 1 inch thickness. Cut into 1-2 inch biscuits using a biscuit cutter or a glass dipped in flour. Separate on a cookie sheet. Using a pastry brush, brush biscuits with beaten egg. This will create a shiny finish to the bread. Bake for 12-15 minutes at 350 – 275 depending on your oven.