_12 biscuits_
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
⅓ cup shortening
About ¾ cup milk
Mix dry ingredients thoroughly. Mix in fat only until mixture is
crumbly.
Add most of the milk and stir to mix. Add more milk as needed to make a
dough that is soft but not too sticky to knead. Knead dough gently on a
lightly floured surface 10 to 12 times. Form into a ball.
Pat or roll dough to ½- to ¾-inch thickness. Cut with a floured biscuit
cutter or cut into squares with a knife. Place on an ungreased baking
sheet—1 inch apart for crusty biscuits; together for softer biscuits.
Bake at 450° F. (very hot oven) 12 to 15 minutes, or until golden brown.
_Variations_
_Cheese biscuits._—Combine ¾ cup shredded sharp or extra sharp cheese
with dry ingredients before adding fat.
_Sweet biscuits or shortcake._—Combine 1 tablespoon sugar with dry
ingredients. Use ¼ cup butter or margarine for fat. Reduce milk to ⅔
cup. Bake at 425° F. (hot oven) 10 to 15 minutes.