2 cups all-purpose flour
1 tablespoon baking powder
1/4 to 1/2 teaspoon salt
1/3 cup shortening
3/4 cup milk
In a medium mixing bowl, stir together flour, baking powder, and salt. Using a pastry blender, cut in shortening till mixture resembles coarse crumbs. Make a well in center of the dry mixture. Add milk all at once. Using a fork, stir just until moistened.
Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or till nearly smooth. Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 2 1/2-inch biscuit cutter.
Place biscuits 1 inch apart on an ungreased baking sheet. Bake in a 450 degree oven for 10 to 12 minutes or till golden. Remove biscuits from baking sheet and serve hot. Makes 10 biscuits.
Drop Biscuits:
Prepare as above, except increase milk to 1 cup. Do not knead, roll, or cut dough. Drop dough onto greased baking sheet. Bake as directed. Makes 12 biscuits.
Buttermilk Biscuits:
Prepare as above, except stir 1/4 teaspoon baking soda into dry mixture and substitute buttermilk or sour milk for the milk.