recipe courtesy Betty Crocker
1/2 cup shortening
2 cups all-purpose flour
1 Tbsp sugar
3 tsp baking powder
1 tsp salt
3/4 cup milk (if using buttermilk, decrease baking powder to 2 tsp and add 1/4 tsp baking soda to dry ingredients)
Yield: 10-12 biscuits, note the recipe is halved in these pictures.
Heat oven to 450F. Cut shortening into flour, sugar, baking powder and salt with pastry blender or a fork until mixture resembles fine crumbs.
Stir in milk until dough leaves side of bowl (dough will be soft and sticky). Turn dough onto lightly floured surface.
Knead lightly 10 times, after which dough will look like this:
Roll or pat 1/2 inch thick. (Your circle of dough will be bigger, I halved the biscuit recipe as well.)
Cut with floured 2 1/2 inch round cutter.
Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. Bake until golden brown, 10 to 12 minutes. Immediately remove from cookie sheet so bottom of biscuits don't brown too much.
*Note the above picture is the unbaked biscuits. I forgot to take a picture once they came out of the oven, slacker!