Butter Roll

For biscuits, measure flour, baking powder and salt into bowl. Cut in shortening thoroughly until mixture looks like meal. Stir in almost all the milk. If dough is not pliable, add just enough milk to make a soft puffy easy to roll dough. Dust a rolling pin and rolling surface with flour. Pinch off a ball of dough, larger than a golf ball but smaller than a tennis ball, and roll it thin as you would a pie crust.

Place 3 scant tablespoons of sugar in a strip across the center of the dough's circle. Place 3 pats of butter on top of the sugar; then sprinkle with 1/2 teaspoon vanilla, 1/4 teaspoon of nutmeg.

Fold dough gently over the butter and sugar mixture and close the ends to seal. Place rolls, seam sides down, in a 13 x 9-inch baking dish. Pour warm milk or water over rolls and bake at 375° until rolls are browned and sauce is thick.