1 dozen
Ingredients:
2
cups sifted flour
1
tablespoon sugar
4
teaspoons baking powder
½
teaspoon salt
½
cup shortening (butter)
1
beaten egg
2/3
cup milk
Sift together dry ingredients; cut in shortening until mixture resembles course crumbs. Combine milk & eggs; add to flour all at once. Stir until dough follows fork around bowl.
Turn out on lightly floured surface. Knead about 20 times. Roll the dough to a thickness of ¾". Dip 2" biscuit cutter in flour; cut straight down (don’t twist). Place on ungreased cookie sheet (¾" apart for crusty biscuits, closer together for soft sides). If desired, chill 1-3 hours. Bake at 450º, 10-14 minutes or until golden.
For drop biscuits: increase milk to ¾ cup. Omit kneading. Drop dough from tablespoon onto cookie sheet. Bake as above.
For 2 large individual shortcakes, halve the recipe, use 1 tablespoon sugar & the egg, reducing milk accordingly. Combine as described, knead, & shape with hands into 2 cakes about 1½"–2" thick. Bake at 450º, ~12 minutes or until golden (try reducing heat a bit).