- 2 cups all-purpose flour
- 3 tablespoons sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1/2 cup shortening
- 2/3 cup milk
- FILLING:
- 3 tablespoons butter or margarine, softened
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- In a bowl, combine the flour, sugar, baking powder, salt and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Roll or pat into a 12-in. x 10-in. rectangle. Spread with butter. Combine sugar and cinnamon; sprinkle over butter.
- Cut into five 2-in. strips; stack strips on top of each other. Cut into six 2-in. pieces; place cut side down in six greased muffin cups. Bake at 425 degrees F for 11-14 minutes or until golden brown. Remove from pan to wire racks. Serve warm.