(Lard makes flaky biscuits.)

Sift into a mixing bowl: 1 tsp. salt 4 tsp. tartar type baking powder or 2 tsp. double action baking powder

With finger tips or a pastry blender or fork, work in 2 tablespoons shortening.

With a fork quickly stir in 2/3 cup milk. Add more milk, little by little, until the dough is soft and light but not sticky. Turn out onto a floured board. With floured hands, pat down or knead about 20 strokes until smooth. Roll lightly 3/4 inch thick. Shape or cut with knife.

Place on ungreased cookie sheet (close together for soft biscuits, 1 inch apart for crusty biscuits). Prick with fork. Bake 12-15 minutes at 450. Makes 12-15 biscuits.

CHEESE BISCUITS:

Add 1/2 cup grated cheese to dry ingredients.

BACON BISCUITS:

Cook bacon until crisp; crumble to make about 1/3 cup, add to the batter.

BUTTERMILK BISCUITS:

Use buttermilk in place of sweet milk and only 2 teaspoons baking powder. Add 1/4 teaspoon baking soda.