French Strawberry Short Cake

1 1/2 c. flour
1/4 c. sugar
1/3 tsp. salt
1/4 tsp. nutmeg
3 tsp. baking powder
1 egg
1/3 c. butter
1/3 c. milk

Blend all dry ingredients well. Cut in butter. When all crumbled - beat the egg and milk together and add to the dry ingredients. Knead on floured board 4-5 times - then pat out to 1/2 inch thickness. Cut with biscuit cutter. Put 2 biscuits together with a small pat of butter between. Pat each top biscuit with a small amount of milk. Bake at 425 degrees for 12 minutes on a greased and floured cookie sheet. Makes 7 biscuits. Best used with strawberries or sliced peaches.

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