Yield:14 Biscuits
2 cups All Purpose Flour (sifted) 2 ¼ for our altitude
3 Tb Powdered Milk if you have it
1 heaping Tb Sugar
1TB baking powder
¼- ½ tsp cream of tarter
¾ tsp salt
½ C shortening or ¼ C Butter & ¼ C shortening
3/4 to 1 cup milk
HEAT oven to 450°F.
COMBINE flour, baking powder and salt in large bowl; mix well. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Stirring with fork, add enough milk until mixture leaves sides of bowl and forms a soft, moist dough.
TOSS dough lightly on floured surface until no longer sticky. Roll or press dough to ¾ -inch thickness or more depending on the thickness or the biscuit you want. Cut with floured 2-inch round cutter. Place on ungreased cookie sheet.
BAKE 8 to 12 min. or more depending on the thickness of the biscuit, or until light golden brown. Serve warm.
VARIATION
CHEESE BISCUITS: Add 1 cup (4 oz.) shredded Cheddar cheese to flour-shortening mixture. 1/8 tsp garlic powder and ¼ tsp dried parsley flakes finely crushed. Bake on cookie sheet sprayed with no-stick cooking spray.
NUTRITIONAL INFORMATION PER SERVING: Serving Size (1 biscuit), Calories 130 (Calories from Fat 70), Total Fat 7g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 0mg, Sodium 190mg, Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 1g), Protein 2g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 8%, Iron 6%.