2 c. (280 g) flour
1/2 tsp. salt
4 tsp. baking powder
1/2 tsp. cream of tartar
1 tbsp. sugar
1/2 c. (1 dL) vegetable shortening
2/3 c. (1 1/2 dL) milk

Preheat the oven to 425 degrees. Grease two 8-inch cake pans. Put the flour, salt, baking powder, cream of tartar and sugar in a bowl. Cut the shortening into the flour with two knives or a pastry blender until the mixture resembles coarse meal. Add the milk all at once and stir just until the dough forms a ball around the fork. Turn the dough onto a lightly floured board and knead 14 times. Pat until 1/2 inch thick. Cut into rounds with 1 2-inch cookie cutter. Place touching each other in the cake pans and bake for 15 to 20 minutes.

CRUSTY BAKING POWDER BISCUITS: Roll biscuits to 1/4 inch thick and place 1 inch apart. Bake in a 450 degrees oven for 12 minutes. This will yield almost twice as many biscuits.

BUTTERMILK BISCUITS: Use 2/3 cup buttermilk instead of sweet milk and 1/2 teaspoon baking soda, cutting the amount of baking powder in half -- i.e., 2 teaspoons.

CHEESE BISCUITS: Add 1/2 cup grated sharp cheddar cheese to the dry ingredients.