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Preheat oven to 450°F. Coat twelve 2-1/2-inch muffin cups with cooking spray. In a large bowl, stir together flour, baking powder, cream of tartar and salt. Using a pastry blender, cut in shortening until the mixture resembles coarse crumbs. Make a well in the center; add milk. Stir just until dough clings together.
Turn out the dough onto a lightly floured surface. Knead by folding and gently pressing for 10 to 12 strokes or until the dough is nearly smooth. Divide in half; roll one half into a 12x10-inch rectangle. In a small bowl, combine sugar and cinnamon. Sprinkle half of the sugar mixture over the rectangle.
Cut the rectangle into five 12x2-inch strips. Stack the strips on top of each other; cut into six 2-inch-square stacks. Place each stack, cut-side down, in a prepared muffin cup. Repeat with remaining dough and sugar mixture.
Bake for 10 to 12 minutes or until golden. Serve warm.