2 cups sifted all-purpose flour3 tablespoons sugar4 teaspoons baking powder1/2 teaspoon cream of tartar1/2 teaspoon salt
1/2 cup shortening
2/3 cup milk2 tablespoons melted butter1 Sugar-Cinnamon recipe (see below)
Preheat the oven to 425 degrees. Grease a 12-hole muffin tin (or 2, six-hole tins), and set aside.
In a large bowl sift together flour, sugar, baking powder, cream of tartar and salt. Cut in the butter and shortening until mixture resembles small peas. Add milk and stir with a fork to make a soft dough. With floured hands knead biscuit dough gently 10 times in bowl.
Turn dough onto a lightly floured surface. Roll dough into a 12x10" rectangle. Brush top surface with melted butter. Next, sprinkle
Sugar-Cinnamon mixture evenly over buttered tea biscuit dough.
Cut sugared biscuit dough into 5 lengthwise strips about 2" wide. Stack strips, one on top of the other. Cut stack into 12 (1") pieces. Place the widest edge of each biscuit down in every greased well.
Bake in hot oven for 15 minutes. Remove tea biscuits from pan carefully with a spatula so that they will hold their shape.
Sugar-Cinnamon Sprinkle: In a small bowl combine 1/4 cup sugar, and 1 tablespoon cinnamon. Mix well.