2 cups flour
1/2 tsp. salt
4 tsp. baking powder
1/2 tsp. cream of tartar
2 tsp. sugar
1/2 cup shortening
2/3 cups milk

Make a rich biscuit dough. Roll dough to 1/4 inch thick, using lots
of flour. Spread heavy with room temperature butter. Sprinkle heavy
with sugar, cinnamon and lightly with nutmeg (optional). Roll up
like jellyroll; pinch in both ends and place seam side down in deep
baking dish. Don't crowd roll.

Cover with whole milk, about 1/2-inch over top of dough. A little half
and half cream can be added. Bake on center rack at 350 degrees at
least 1 hour until golden brown and a custard is made of the milk.
Serve in dessert bowls and cover with custard. Best when served warm.