Preparation / Directions:
Preheat oven to 425. Sift flour, baking powder, salt and sugar into a large bowl. Add the shortening and butter. Using a pastry cutter or your hands cut or work in the shortening and butter til mixture resembles coarse cornmeal. Add the Milk and stir the batter lightyl with a fork to mix. Turn onto a well-floured board. Add a little more flour if dough is sticky. Knead lightly 4/5 times. Roll out the dough into an 8 inch circle, about 1/2 thick. Using a 2 inch biscuit or cookie cutter of rim of drinking glass dipped in flour, cut the dough into rounds. Gently reroll any scraps and cut again into rounds. Place biscuits on a lightly greased baking sheet, allowing a little space between each biscuit. Brush the tops with the beaten egg white. Mix together the sugar and cinnamon and citrus rind of choice and sprinkle over the biscuit tops. Set on the lower shelf of the hot oven and bake 12 to 15 minutes or until golden brown....Remove serve hot with butter or margarine. These are SENSATIONAL for breakfast!
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