"Taste and see that the LORD is good; blessed are those who take refuge in him!"
2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
1/3 cup shortening
3/4 cup milk (or you can substitute buttermilk if desired)
Cut shortening into flour mixture till mixture resembles course crumbs. Be sure to use solid shortening instead of cooking oil or melted butter. The best utensils to use for cutting in shortening are a pastry blender or a blending fork. Mixing by hand tends to soften the shortening, making a sticky, difficult-to-handle dough.
Gently push the flour-shortening mixture against the edges of the bowl, making a well in the center. Add the milk all at once, pouring it into the well.
Turn the dough out onto a lightly floured surface. Knead gently 10-12 strokes. This helps develop the biscuit's structure and evenly distributes the moisture to make the biscuits more flaky. For ease in kneading, curve your fingers over the dough, pull it toward you, then push it down and away from you with the heel of your hand. Give dough a quarter turn, fold toward you, and push it down again.
Cut dough with a 2 1/2 inch biscuit cutter. Dip cutter in flour between cuts to prevent sticking. Press the cutter straight down to get straight-sided, evenly shaped biscuits. Be especially careful not to twist the cutter or flatten the cut biscuit edges. If you do not have a biscuit cutter, a glass with the edges dipped in flour works just as good.
Bake biscuits in 450* oven for 10-12 minutes or until biscuits are golden. They should have doubled in size during baking. Serve immediately. If desired, bake biscuits halfway through the freeze. Bake later at 450* until golden brown.