2 c. flour (or 2 c. self-rising omit salt & baking powder)
3 tsp. baking powder
1 tsp. salt
2-3 tbsp. shortening
2/3 c. milk (3/4 c. for lighter biscuits)

Cut in shortening with flour. Add milk; mix well. Roll out 1/2 inch thick on well floured surface, with floured rolling pin. Cut with 2 inch biscuit cutter. Place in greased pan just touching or 1/4-1/2 inch spacing. Or, biscuits may be shaped in palm of floured hand with dough golf ball size. Bake at 450°F for 10-12 minutes.

Makes approximately 12-16 biscuits.

Variations:

Buttermilk Biscuits: Use buttermilk in place of milk, 2 teaspoons baking powder and 1/4 teaspoon baking soda.

Herb Biscuits: 1/2 cup crumbled dry sage.

Cheese Biscuits: Add 1/2 cup grated Cheddar cheese or American cheese to flour and shortening.