Biscuits and variations: Good biscuit-mixing means cutting shortening in only until the mixture is like corn meal, no longer. Don't add the maximum amount of liquid all at once; different flours absorb liquid differently, so you may not need it all. Soft biscuits are placed close together to bake; crusty biscuits keep their distance. 3/4 cup milk or diluted evaporated milk
2 cups all-purpose flour
4 tbsps. shortening, chicken fat, lard or veg. oil
4 tsps. baking powder
1 tsp. salt Sift flour once; measure; add baking powder, salt; sift again. Cut in shortening. Stir in milk. Turn out on lightly floured board or pastry cloth. Knead about 1/2 minute. Roll out 1/2 in. thick. Cut with floured biscuit cutter. Place on cookie sheet to bake. Variation: For Drop Biscuits do not knead or roll. Drop on cookie sheet or place in greased muffin tins and bake. Time, Temp and Yield: 12-15 minutes; 475°F; 12 to 20 biscuits | 
