Nutrition per serving may change if servings are adjusted.
2 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon cream of tartar
¼ teaspoon salt
¼ cup shortening
¾ cup fat-free milk
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Grease twelve 2- ½-inch muffin cups; set aside. In a large bowl, stir together flour, baking powder, cream of tartar, and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Make a well in the center; add milk. Stir just until dough clings together.
Turn dough out onto a lightly floured surface. Knead by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Divide dough in half. Roll one portion into a 12x10-inch rectangle. In a small bowl combine the sugar and cinnamon. Sprinkle some of the sugar mixture over the rectangle.
Cut 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 in a 450°F oven for 10 to 12 minutes or until golden. Serve warm. Makes 12 biscuits.