SWEET TEA BISCUITS

Ingredients:

2 1/4 c. pastry flour or 2 c. sifted all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1/4 c. sugar
1/4 c. firm shortening
1 egg
Milk

Sift the dry ingredients and cut in the shortening. Beat the egg with a fork in a measuring cup, add enough milk to make 1 cup. Add to shortening mixture little by little with a fork or spoon until mixture will form a ball around the spoon without being too sticky.
Turn dough out onto a floured board, knead lightly until the dough is smooth and begins to spring back. Turn so that the smooth side is up. Roll 3/4" thick for large biscuits, 1/2" for small biscuits.
Cut with a floured cookie cutter or edge of a glass. For a shiny surface, brush top with milk or milk combined with beaten egg yolk. Place on ungreased cookie sheet. Bake at 400 to 425 F for 10-20 minutes.

Currant or Raisin Scones:
If desired, add 1 cup currants or raisins to dry ingredients. Roll dough to fit a 9" pie plate. Score dough in triangles, sprinkle with sugar. Bake at 410F for 20 minutes.