2 c. Light Crust all-purpose flour
1 tbsp. baking powder
1 tsp. salt
1/4 c. shortening
2/3 to 3/4 c. milk

Heat oven to 425 degrees. Sift Light Crust flour; measure. Add baking powder and salt; sift again into medium bowl. Cut in shortening until mixture looks like coarse crumbs. Stir in enough milk to make soft dough.

Turn out onto lightly floured board; knead lightly about 1/2 minute. Pat or roll out 1/2 inch thick. Cut with floured biscuit cutter. Place on ungreased baking sheet. Bake at 425 degrees for 12 to 15 minutes. Makes 12 to 14 2-inch biscuits.