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, two knives or blending fork, until mixture looks like "meal". Stir in almost all the milk. If dough does not seem pliable, add the remaining milk. Use enough milk to make a soft, puffy dough easy to roll out.

Knead (fold dough over and press lightly with heel of hand about six times) on a lightly floured board (as lightly floured as you would powder your face). Too much handling makes tough biscuits. Roll or pat out 1/4 inch thick for thin crusty biscuits and 1/2 inch for thick soft biscuits.

Place on ungreased cookie sheet, close together for biscuits with soft sides, an inch apart for biscuits with crusty sides. Bake 10 to 12 minutes at 450 degrees. Makes about 20 two inch biscuits.

Triple this recipe when making biscuits for your freezer. For freezing, bake about 8 minutes at 450 degrees (do not brown). Cool, freeze on cookie sheet and then put in bags.