2 c. all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/3 c. Crisco
3/4 c. milk

Sift together dry ingredients. With pastry blender or fork, cut in Crisco until mixture looks like coarse cornmeal. Add the milk and blend lightly with fork only until flour is moistened and dough pulls away from sides of bowl. Turn out on lightly floured board. Knead lightly (30 seconds) and roll 3/4 inch thick. Place on lightly greased baking sheet and brush tops with butter. Bake at 475 degrees (very hot) for 12 to 15 minutes.