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Ingredients

2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons shortening
3/4 cup milk

Directions

Sift flour once, measure, add baking powder and salt and sift again. Add shortening and cut into the dry ingredients until the mixture resembles fine meal. Add milk (amount depends on kind of flower used) and stir until flour is dampened and mixture forms a soft dough and follows the spoon about the mixing bowl.

Turn out onto a lightly floured board and knead lightly one-half minute. Roll out 1/2 to 3/4 inch thick and cut with a floured biscuit cutter. Arrange on baking sheet and bake in a 450-degree oven for 12 to 15 minutes, or until golden brown. This will make 12 medium size biscuits.

Variations:

  1. For fluffy, less rich biscuits, use 2 to 3 tablespoons shortening.
  2. Buttermilk or Soda Biscuits-Use 1 1/2 teaspoons baking powder and 1/2 teaspoon soda. Substitute buttermilk or soured milk for sweet milk in basic recipe.
  3. Cheese Biscuits-Add 1/2 cup grated dry, sharp cheese to dry ingredients.
  4. Orange Biscuits-Add grated rind of 1 orange to dry ingredients, bake with 1/2 cube of sugar dipped in orange juice on top.
  5. Scones-Add 2 tablespoons sugar to dry ingredients. Reduce milk to 1/2 cup and add 1 beaten egg. Cut in triangles, brush with milk and sprinkle with sugar before baking.
  6. Quick cinnamon Rolls- Roll dough into rectangle 1/4 inch thick, spread with 2 tablespoons softened butter or margarine, then with mixture of 1/4 cup brown or white sugar and 1 teaspoon cinnamon.

Sprinkle with seedless raisins, if desired, and roll as for jelly roll. Cut in slices 3/4 inch thick and bake, cut side down, on a lightly greased baking sheet for 10 to 12 minutes, or until done.

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