Baking Powder Biscuits

To cut out biscuits, press the cutter straight down. If you twist it, the biscuits may rise unevenly.

2 cups all-purpose flour

1 tablespoon baking powder

1⁄2 teaspoon salt

1⁄4 cup vegetable shortening

3⁄4 cup milk

• Preheat oven to 450°F. In large bowl, with wire whisk, stir flour, baking powder, and salt. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. Stir in milk, stirring just until mixture forms soft dough that leaves side of bowl.
• Turn dough onto lightly floured surface; knead 6 to 8 times, just until smooth. With floured rolling pin, roll dough 1⁄2 inch thick for high, fluffy biscuits or 1⁄4 inch thick for thin, crusty biscuits.
• With floured 2-inch biscuit cutter, cut out rounds, without twisting cutter. Arrange biscuits on ungreased cookie sheet, 1 inch apart for crusty biscuits or nearly touching for soft-sided biscuits.
• Press trimmings together; reroll and cut out more biscuits. Bake until golden, 12 to 15 minutes. Serve warm.

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Makes about 18 tall or 36 thin biscuits.

Prep: 15 minutes

Bake: 12 minutes.