Yield: 12 biscuits
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2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable shortening
3/4 cup milk

Cooking time: 12 minutes
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Preheat oven to 450 degrees.

Sift flour, baking powder and salt into a large bowl.
Cut in shortening with a pastry blender until mixture resembles cornmeal.
Add milk; stirl lightly with a fork until a soft, puffy dough forms.
Turn out onto a lightly floured surface.
Knead lightly about 20 times.
Roll or pat dough to 1/2 inch thickness.

Cut into 2 inch rounds with a floured biscuit cutter, working neatly from rim to middle so there will be a few scraps to reroll.

Place biscuits, 1 inch apart, on an ungreased baking sheet.

Bake for 12 minutes or until golden brown.
Serve immediately.

Drop Biscuits:
Prepare Baking Powder Biscuits, increasing the milk to 1 cup.
Drop by spoonfuls, 1 inch apart on ungreased baking sheet.
Bake following Biscuit directions.

Cheddar Biscuits:
Prepare Baking Powder Biscuits and roll dough out to a 12 X 8 inch rectangle.
Place twelve 1/2 inch cubes of Cheddar cheese about 1 1/2 inches apart in 3 rows of 4 each, on half of the dough.
Fold other half of dough over to make a second layer. Cut between cubes of cheese into twelve (about 2 inc) squares.
Place on greased baking sheet.
Bake following Biscuit directions.

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