Preheat oven to 200 °C. Grease a baking sheet.
Sift flour, baking powder, salt and sugar into a large bowl.
Add the oil and butter, rubbing in until mixture resembles breadcrumbs.
Add milk and stir the batter lightly with a fork.
Turn dough onto a well-floured board. Add a little more flour if the dough is sticky. Knead lightly four or five times.
Roll out or pat dough into a 1 cm thickness.
Using a biscuit-cutter dipped into flour, cut dough into rounds.
Gently re-roll scraps and cut again into rounds.
Place the biscuits on a lightly greased baking sheet, allowing a little space in between.
Brush tops with a little beaten egg white.
Mix together sugar and cinnamon and sprinkle on biscuit tops.
Set on lower shelf of oven and bake for 12 to 15 minutes, or until golden-brown.
Remove from oven and serve hot.
We call these biscuits scones; the Americans call them biscuits and eat them as an accompaniment to stews, or simply covered in sauce. This recipe has a sprinkling of sugar and cinnamon, which will leave a fragrant aroma in your kitchen all day!