Biscuits

Directions

1. Sift flour, then measure.
2. Resift with other dry ingredients twice.
3. Blend shortening with dry ingredients until mixture has appearance of coarse corn meal.
4. Add diluted milk.
5. Mix lightly and quickly.
6. Knead just enough to give a smooth surface.
7. Roll dough to 1/2 inch thickness.
8. Cut and place on ungreased baking sheets.
9. Bake in a hot oven (450f) until brown, about 12 minutes.
10. Drop biscuits variation: increase the milk to 2 3/4 cups and water to 2 3/4 cups; drop by tablespoonfuls on greased pan.
11. Cheese biscuits variation: add 1 1/2 cups grated cheese, working it in with the shortening.
12. Sour milk biscuits variation: add 1/4 cup vinegar to the diluted milk; omit baking powder and use 2 teaspoons soda.
13. Shortcake variation: increase shortening to 3 cups (1 1/2 pounds), cut dough with large biscuit cutter, place half of the biscuits on greased baling sheets, brush with melted butter and cap with remaining biscuits, when baked, lift off caps, pour on melted butter, then fruit, replace caps and add more fruit, one gallon sweetened crushed berries or peaches is required for this amount.
14. Fruit cobbler variation: roll shortcake dough to 1/2 inch thickness and lay over the top of sweetened fruit; bake in a hot oven (425f) until brown.