2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup shortening
3/4 cup milk
In a mixing bowl, stir together the flour, baking powder, and salt. With a pastry blender, cut in shortening till mixture resembles coarse crumbs. Make a well in the center of the flour mixture; add milk all at once. Stir with a fork just till the dough clings together.
Turn dough out onto a lightly floured surface. Knead gently for 10 to 12 strokes. Pat or roll the dough to 1/2-inch thickness. Cut dough with a 2- 1/2-inch biscuit cutter, dipping cutter into flour between cuts. Transfer biscuits to an ungreased baking sheet. Bake in a 450 degree oven for 10 to 12 minutes or till golden. Serve warm.
Prepare Basic Biscuits as above, except substitute 2 cups self-rising flour for the all-purpose flour, and omit the baking powder and salt.
SOUR CREAM BISCUITS:
Prepare Basic Biscuits as above, except substitute 1 cup sour cream for the milk.
WHOLE WHEAT BISCUITS:
Prepare Basic Biscuits as above, except use only 1 1/2 cups all-purpose flour and add 1/2 cup whole wheat flour. Yield: "10 Biscuits"