2 c. sifted all-purpose flour
3 tsp. baking powder
1 tsp. salt
1/3 c. shortening
About 3/4 c. milk

Sift before measuring.

1. Preheat oven to 450 F. Sift flour with baking powder and salt into medium bowl.

2. Cut shortening into flour mixture with a pastry blender or 2 knives (used scissors-fashion), until mixture resembles coarse cornmeal.

3. 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.

4. Turn out dough onto a lightly floured surface to knead. Gently pick up dough from side away from you; fold over toward you; press out lightly with palm of hand. Give the dough a quarter turn. Repeat ten times.

5. Gently roll out dough, from center, to 3/4 inch thickness.

6. With floured 2 1/2 inch biscuit cutter, cut straight down into dough, being careful not to twist cutter.

7. Place on ungreased cookie sheet; bake 12 to 15 minutes.

Makes 8 (2 1/2 inch) biscuits.

Note: To prepare ahead: Make biscuits through first part of Step 7; refrigerate up to 3 hours. Let warm 15 minutes to room temperature, while preheating oven; bake as directed. Serve at once.

Make Baking Powder Biscuits, increasing milk to 1 cup. Do not knead or roll out. Drop dough, by tablespoonfuls, onto lightly greased cookie sheet; bake at 450 F. for 10 minutes, or until golden brown.

Makes 20.

Adding 3/4 cup grated sharp Cheddar cheese to sifted dry ingredients, make Baking Powder Biscuits.