2 c. flour
1 tbsp. baking powder
2 tsp. sugar
1 tsp. salt
1/3 c. shortening
2/3 c. sweet milk

Sift dry ingredients into mixing bowl. Measure shortening and cut into flour mixture with pastry blender until mixture looks mealy. Stir in almost all the milk. Add rest of milk a little at a time to make a soft, puffy dough--easy to roll out. Knead about 6 times on a very lightly floured board. Roll or pat out to 1/2 inch and cut with 2-inch cookie cutter into biscuits. Put on ungreased cookie sheet. Makes about 20. Bake 10-12 minutes at 450 degrees.

NOTE: Place biscuits close together for soft-sided biscuits, an inch apart for crusty sides. This recipe may be tripled for freezing. Bake 8 minutes only at 450 degrees; do not brown. Cool. Freeze on cookie sheet. Put into Ziploc bags.