Instructions: In a bowl, combine the flours, baking powder, sugar, salt and cream of tartart. Cut in butter until mixture resembles coarse cornmeal. Add egg and milk, stirring quickly and briefly. Knead lightly on floured board. Roll or pat gently to 1 inch thickness. Cut into 1 to 2-inch biscuits. Place in a greased 10-inch iron skillet or on a 9-inch square pan. For crusty biscuits, seperate on a cookie sheet. Bake at 450F for 12 to 15 minutes.

Yield: 20 biscuits.

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