Instructions

1. Pre-heat oven to 450°F. Coat baking sheet with no-stick cooking spray.
2. Place flour, baking powder and salt into large bowl. Stir until well blended.
3. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas.
4. Add milk, stirring with fork just until flour is moistened. (Start with 3/4 Cup and add remaining 1/4 as needed).
5. Turn dough onto lightly floured surface. Shape into ball, handling dough as little as possible. Roll into an 8-inch circle using lightly floured rolling pin. Fold in half. Repeat 3 to 5 times.
6. Roll dough into an 8-inch square. Cut using a floured 2-inch biscuit cutter. For crisper biscuits, place on prepared baking sheet 1-inch apart. For softer biscuits, arrange so edges almost touch. Reroll scraps to cut remaining biscuits.
7. Bake 8 to 12 minutes or until golden brown.
8. Variations:
9. Buttermilk Biscuits: Add 1/4 teaspoon baking soda to flour mixture. Substitute buttermilk for milk.
10. Cheese Biscuits: Stir 1 cup shredded Cheddar cheese into flour-shortening mixture before adding milk.
11. Drop Biscuits: Increase milk to 1 1/4 cups. Drop dough by rounded tablespoonfuls onto prepared baking sheets.

• Recipe Type : Biscuits and Muffins