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1
Preheat oven to 450 to 475 degrees. Place flour in mixing bowl; add shortening. With pastry blender or blending fork, cut shortening into flour until mixture resembles coarse crumbs.
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2
Gently push the flour mixture to the edges of the bowl, making a well in the center. Blend the milk with a fork until dough leaves sides of bowl. Do not overmix.
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3
Turn dough onto lightly floured surface. Knead gently 10 to 12 strokes. On lightly floured surface, pat or roll dough to slightly more than 1/2 inch thickness. Cut with 2 or 2 1/2 inch cutter, dipping cutter into flour between cuts.
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4
Transfer cut biscuits to an ungreased baking sheet. For crusty sided biscuits, place biscuits about 1 inch apart. For soft sided biscuits, place with sides just touching.
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5
Reroll scraps of dough and cut into biscuit shapes. Bake in oven for 6 to 8 minutes or until golden. If sides touch bake biscuits 8 minutes; bake 6 to 7 minutes if sides don't touch.
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6
Increase milk to 1 cup in recipe. Drop dough from tablespoon onto greased baking sheet; bake as for basic biscuits. Makes 12.
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7
Add 1 cup of grated sharp Cheddar cheese, 1/2 teaspoon dry mustard and 1/8 teaspoon cayenne pepper. Prepare biscuits as directed, except stir in cheese, mustard and pepper after cutting in shortening. Bake as directed. Makes 12 to 14 biscuits.
