3 cups all-purpose flour (sifted)
5 teaspoons baking powder
2 Tablespoons sugar
1/2 teaspoon salt
1 teaspoon cream of tartar
1 cup butter (unsalted)
1 egg, lightly beaten (graded large or extra-large)
1 cup orange juice (preferably fresh squeezed or Tropicana®)
In a bowl, combine the flour, baking powder, sugar, salt and cream of tartar.
Cut in butter with two knives or pastry blender until mixture resembles coarse cornmeal.
Add orange juice and the egg, stirring until all ingredients are well combined. Knead lightly on a floured surface.
Roll-out or pat gently into a 1-inch thickness. Cut into 2 or 3 inch biscuits using a cookie cutter or a glass.
Place on a greased 9-inch square pan or in a 10-inch iron skillet.
Bake at 450 degrees for 12 to 15 minutes.
Comments: You may substitute milk for the orange juice if you prefer or use one-half milk and one-half orange juice.
AND, you may freeze any left-over.
To serve, just sprinkle a little bit of cold water on the biscuits, place in a brown paper bag and heat in a pre-heated 350 degrees oven for 11 minutes.
Taste as if they were just baked!