1 Grease twelve 2 1/2-inch muffin cups. Set aside.
2 In a medium mixing bowl stir together flour, the 3 tablespoons sugar, baking powder, cream of tartar, and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center of dry mixture. Add milk all at once. Using a fork, stir just until moistened.
3 Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing for 10 to 12 strokes or until nearly smooth. Divide dough in half. Roll half of dough to a 12x10-inch rectangle. Brush dough with half of the melted margarine or butter. In a small bowl stir together the 1/4 cup sugar and the cinnamon; sprinkle half over the dough. Cut rectangle into five 12x2-inch strips. Stack the
5 strips on top of each other. Cut stack into six 2x2-inch squares. Place
squares, cut sides down, in prepared muffin cups. Repeat with remaining dough, remaining margarine, and remaining cinnamon mixture.
4 Bake biscuits in a 450° oven for 10 to 12 minutes or until golden brown.