2 cups all-purpose flour
4 teaspoons double-acting baking powder
2 tbsp. shortening or lard
2/3 - 3/4 cups milk
1 tsp. salt
Blend shortening into dry ingredients until the mixture
is about the consistency of coarse cornmeal.
Add milk, stirring mixture until it pulls free from the side
of the bowl...about 1 1/2 minutes.
Put dough on floured board and knead for about 1/2 minute.
Roll to about 3/4" thickness.
Cut into biscuits with 2"-3" biscuit cutter.
Bake in 400 degree oven until slightly brown.

Remember - biscuit dough should be a very wet consistancy and
for flakey, light biscuit - DO NOT rotate the cutter when you
cut them out. Cut straight down. Rotating will seal the
edges of the biscuit - traping steam and making them tough!