Preheat oven to 425 degrees Fahrenheit.
Sift together:

• 2 cups sifted flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt

• 1/4 to 1/3 cup shortening (in a pinch, you could use butter or stiff margarine instead of Crisco)

• 3/4 cup milk

Turn dough onto a floured board; knead lightly 20 to 25 times. Roll or pat dough 1/2 inch thick. Cut with floured biscuit cutter or an overturned glass. Place on ungreased baking sheet and bake 10-12 minutes. Serve hot. Makes 18-20.

Alternatively, being lazy I like to increase milk to 1 cup. Then just continue mixing in the bowl until a uniform texture. Drop the biscuits from a teaspoon onto the ungreased baking sheet.

Allergy Safe Recipes

5/8 cup potato-starch flour
2 teaspoons baking powder (corn free, if required)
1/4 teaspoon salt
3 tablespoons butter*
1/4 cup milk

*Butter is best, since most of the taste comes from it, but you can substitute margarine if necessary.

In a medium mixing bowl, sift together potato-starch flour, baking powder, and salt. Cut in butter until all butter is evenly combined with flour.
Stir in milk to make a soft dough (start a little under the required amount, then add as needed). Round up on lightly floured (with potato-starch flour) board. Knead lightly. Roll out about 1/2 inch thick. Cut and place on ungreased baking sheet.

Bake in 500(F) oven for 8 to 10 minutes, until golden brown. Serve hot, but these will keep for a day or so.
About 8 biscuits.

Copyright 1997-1998, Eileen Kupstas Soo. Use and copying of this information are permitted as long as (1) no fees or compensation are charged for use, copies or access to this information, and (2) this copyright notice is included intact. -- CST Approved.