2 c. light crust flour
3 tsp. baking powder
1 tsp. salt
4 tbsp. shortening
3/4 c. milk

Heat oven to 425 degrees. Sift flour-measure, add baking powder and salt. Sift again, cut in shortening; blend until mixture looks like coarse cornmeal. Stir in enough milk to make soft dough.

Turn dough out on lightly floured board; knead lightly about 1/2 minute. Pat or roll 1/2 inch thick. Cut with floured biscuit cutter. Place biscuits on ungreased baking sheet. Bake in hot oven 12 to 15 minutes. Makes 14-16 2-inch biscuits or 24 small biscuits.