MINI CHIP TEA BISCUITS

4 cups flour
1/3 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
1 cup mini chocolate chips
4 eggs
1 cup evaporated milk
11/2 teaspoons vanilla
2 tablespoons milk

Heat oven to 400 degrees F. Grease 2 large cookie sheets.

In a large bowl, combine flour, sugar, baking powder and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in chocolate chips; set aside.

In small bowl, beat 3 of the eggs with the evaporated milk and vanilla. Stir in the dry ingredients until soft dough forms. Sprinkle clean work surface with flour.

Turn dough onto well-floured surface. Knead briefly. Pat dough down until it is about 3/4-inch thick. Cut out biscuits with a 21/2-inch fluted round biscuit cutter (or cookie cutter). Place on cookie sheets.

In small bowl, beat remaining egg with milk using a fork; brush over dough.

Bake 15 to 17 minutes, until golden brown. Serve warm.

Makes 18 biscuits
Adapted from source: The Great American Favorite Brand Name Cookbook