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 and wet ingredients separated 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. (To make biscochos, brush biscuits with beaten egg, using a pastry brush. This will create a shiny finish to the bread.) Bake for 12-15 minutes at 350 – 275 depending on your oven.