Biscuits Supreme

2 cups flour
3 t baking powder
2 t sugar
1/2 t cream of tarter
1/4 t salt
1/4 cup shortening
1/4 cup butter
2/3 cup milk

Combine all dry ingredients well. Add cold shortening and butter (my shortening isn't always cold and you HAVE to use butter ... absolutely, no margarine ... blah) and cut in with a pastry cutter or two forks. Make a well in the middle and add milk. Mix very gently and pat into a lump. Pour onto a floured surface. Knead together gently just until it is cohesive ... the more you handle it the tougher your biscuits will be. You want it to be flaky and just barely held together. Cut with a biscuit cutter or glass and cook in a 450 degree oven fro 10 to 12 minutes. If the kitchen is warm put the tray of biscuits in the freezer for a bit so the butter/shortening can get cold again. Once cooked drizzle with honey or serve with honey-butter or jelly.

You can freeze these raw (on a tray and then put them in a ziploc bag once they are frozen) and then bake what you need when you need. No need to defrost.

I quadruple the recipe and use 2 cups of whole wheat flour. Any more than that and they just aren't as good ... sorry, this is one recipe that just isn't as good with whole wheat. We usually don't have any left even after I quadruple the recipe! Eeeek!