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SWEET TEA BISCUITSIngredients: 2 1/4 c. pastry flour or 2 c. sifted all-purpose flour4 tsp. baking powder1/2 tsp. salt1/4 c. sugar1/4 c. firm shortening1 eggMilkSift 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.