3 c. all-purpose flour
2 tbsp. sugar
4 tsp. baking powder
1 tsp. salt
1/2 c. shortening
2 slightly beaten eggs
2/3 c. milk

In a bowl, stir together flour, sugar, baking powder, and salt. Cut in shortening until it resembles coarse crumbs. Measure 2 tablespoons of beaten egg; set aside. Combine remaining egg-milk mixture all at once. Stir quickly with fork just until dough follows fork around the bowl.

Turn dough onto lightly floured surface (dough should be soft). Knead gently 10 to 12 strokes. Roll or pat dough 3/8 inch thick. Cut with 2 to 2 1/2 inch biscuit cutter. Place biscuits on ungreased baking sheet. Brush tops with reserved egg. Bake in 425 degree oven for 14 to 15 minutes. Makes about 18.