Biscuits and Tuna Roll-ups (Shiloh)

Biscuits

(I took the tuna roll-ups to the cookie exchange in Dec. I'm finally posting the recipe.)

(from "Better Homes and Gardens New Cook Book", 1989, pg. 66)

2 c. all-purpose flour

1 Tbsp. baking powder

2 tsp. sugar

½ tsp. cream of tartar

¼ tsp. salt

½ c. shortening, margarine or butter

2/3 c. milk

In a bowl stir together flour, baking powder, sugar, cream of tartar, and salt. Cut in shortening, margarine, or butter till mixture resembles coarse crumbs. Make a well in the center; add milk all at once. Stir just till dough clings together.

On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll or pat dough to ½-inch thickness. Cut with a 2 ½ -inch biscuit cutter, dipping cutter into flour between cuts.

Transfer biscuits to a baking sheet. Bake in a 450 degree oven for 10 to 12 minutes or till golden. Serve warm. Makes 10.

Drop Biscuits: Prepare as above, except increase milk to 1 cup. Do not knead, roll, or cut dough. Drop dough from a tablespoon onto a greased baking sheet. Makes 10 to 12.

To Make Tuna Roll-ups: Make biscuits (not drop biscuits) as directed above. Then roll out on a floured surface. Mix together 1 can drained tuna, about 3 Tbsp. or mayo, and some grated cheese if desired. Roll up in a log (just like you would do for cinnamon rolls). Slice into circles and place on greased baking sheet. Bake as directed above, although you might need to add more time. Just watch them until they are golden brown.