Up and Down Biscuits

To eat these fun biscuits, peel away one of the up-and-down layers, which aare generously spiced with cinnamon.

2 c. flour
3 T. sugar
4 t. baking powder
1/2 t. cream of tartar
1/2 c. shortening
2/3 c. milk

1/4 c. butter melted
1/4 c. sugar
2-3 t. cinnamon

Grease twelve 2 1/2- inch muffin cups; set aside. In a medium bowl mix flour, the 3 T. sugar, baking powder, cream of tartar, and 1/2 t. salt. Using a pastry blender, cut in shortening till mixture resembles coarse crumbs. Make a well in the center; add milk all at once. Stir just till dough clings together.

On a lightly floured surface, knead dough gently 10-12 strokes. Divide dough in half. Roll out half of the dough to a 12x10inch rectangle. Brush with half of the melted butter. Combine the 1/4 cup sugar and cinnamon; sprinkle half over the dough. Cut rectangle into five 12x2 in. strips. Stack the 5 strips on top of one another. Cut into six 2-in. squares. Place squares, cut side down, in prepared muffin cups. Repeat with remaining dough, butter and sugar mixture.

Bake in a 450 degree oven 10 to 12 min. or until golden. Serve warm
Makes 12