2 cups sifted all purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/3 cup Crisco shortening

About ¾ cup of whole milk, more if needed

  1. Sift flour before measuring.
  2. Preheat oven to 450 degrees.
  3. Sift flour (after measuring) with baking powder and salt into a medium-size bowl.
  4. Cut in shortening with flour mixture with pastry blender or 2 knives used like scissoring cutting) until mixture resembles coarse cornmeal.
  5. Make a well in the center. Pour in 2/3 cup milk all at once. Stir quickly round the bowl with a fork. If mixture seems dry, add a little more milk to form dough just moist enough (but not wet) to leave side of bowl and form ball.
  6. Turn dough out on a lightly floured surface to knead. Put flour on hands to keep dough from sticking. Gently pick up dough from side way from you; fold over toward you. Press with palm of hand, turn dough and repeat action. Repeat 10 – 12 times.
  7. Gently roll out dough, from center, to ¾-inch thickness.
  8. With floured 2-1/2 inch biscuit cutter, cut straight down into dough, being careful not to twist, so biscuits will rise up straight.
  9. Place on a parchment covered baking sheet and bake 12 to 15 minutes.

Makes 8 biscuits.

If you want to make ahead: do biscuits through step 9, refrigerate for 3 hours. Let come to room temperature, about 15 minutes; while preheating the oven; bake as directed for 12 mins. Serve immediately.

For Cheese biscuits: Add ¾ cup grated sharp Cheddar cheese to sifted dry ingredients, making the recipe for Powder biscuits.

*If you want drop biscuits: increase milk to one cup. Do not knead or roll out. Drop by tablespoonfuls.