Aunt Hilda’s Biscuits

From the Tried and True to the Very New

Who: Illinois Foundation for FCCLA
Cost: Donation of $25 includes shipping
Details: Soft-backed, spiral bound
Pages of recipes: 316
Send checks to: Illinois Foundation for FCCLA, Sheryle Atkins, 15 Timber Ridge Dr., Fairbury, IL 61739 or call 309-261-3397 or email

Aunt Hilda's Biscuits

Course Breakfast


  • 2 c. flour
  • 4 t. baking powder
  • 1/2 t. cream of tartar
  • 1/2 t. Salt
  • 2 T. sugar
  • 1/2 C. shortening
  • 1 egg unbeaten
  • 2/3 c. milk


  • Combine the flour, baking powder, cream of tartar, salt and sugar.
  • Cut in the shortening until mixture resembles small peas.
  • Stir in the egg and milk until mixture is a stiff dough.
  • Knead about 5 times.
  • Roll to 1/2-inch thick.
  • Cut out shapes with a 2-inch round biscuit cutter.
  • Place on ungreased cookie sheet and bake at 450 degrees for 10-15 minutes.