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In a small bowl, beat the milk and egg. In a food precessor, combine the flour, baking powder, sugar, salt, and baking soda. With the machine running, pour the milk mixture through the feed tube until the dough forms a ball. Knead the dough by pulsing until it is smooth, about 30 times.
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Place a large baking sheet on the center rack; preheat the oven to 450. Lightly sprinkle a work surface with flour; turn out the dough. Divide the dough into 8 pieces; flatten each into a 3/8 inch thick teardrop shape. Transfer the teardrops to the baking sheet. Bake until firm, 10-12 minutes. If you like, run briefly under a broiler to lightly brown the tops. Serve hot or at room temperature.
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