Grandma’s Best Biscuits

4 c. all-purpose flour

2 tsp. salt

2 tbs. baking powder

2/3 c. shortening

1 1/2 c. milk

Preheat oven to 425 degrees.

In a large bowl, combine flour, salt, and baking powder. Cut in shortening by crumbling with your fingers (or use a pastry blender). The dough should be crumbly. With a fork, add in the milk until mixture sticks together and forms a ball. Move dough to a lightly floured board or other surface. Knead gently 8 to 10 times and roll to 1/2-inch thickness. Cut with floured, 2-inch round cutter and place on ungreased baking sheet. Bake for 12 to 14 minutes or until light golden brown.

Makes about 24 biscuits

Variations

Drop Biscuits: Prepare as instructed only increase milk to 2 cups. Do not knead or roll out. Drop from tablespoon onto ungreased baking sheet.

Buttermilk Biscuits: Prepare as instructed only add 1/4 tsp. baking soda to dry ingredients and substitute buttermilk for the white milk.

Whole Wheat Biscuits: Prepare as instructed only substitute 1 cup of the all-purpose flour with whole wheat flour. Roll the biscuits to 5/8-inch thickness and cut.