The more tender, flaky biscuits are lightly mixed. Cut in shortening until mixture resembles coarse crumbs; add liquid all at once and mix just until dough follows fork around bowl. Gently knead dough 1/2 minute. Rolled and cut biscuits may be chilled in refrigerator 30 to 60 minutes before baking. Biscuit mix may also be kept in refrigerator and liquid added at time of baking.

STANDARD BISCUITS:

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

Sift flour with salt and baking powder; cut in shortening until mixture resembles coarse crumbs. Add milk all at once and mix just until dough follows fork around bowl. Turn out on lightly floured surface; knead gently 1/2 minute. Roll or pat 3/4 inch thick and cut with biscuit cutter. Bake on ungreased baking sheet in hot oven (450 degrees) for 12 to 15 minutes. Makes 16 medium-size biscuits.