My mother has been making these biscuits since I was young. They go very well with soup, and are sturdy enough to dip in broth, but also tender inside. You can also vary them up in different ways including sweet versions (see the bottom of this post).
2 cups (260g) flour
1/2 tsp salt
4 tsp baking powder
1 tbsp sugar
2/3 cup (160mL) milk
1/2 cup (100g) shortening
Preheat the oven to 425F (220C) and grease a cookie sheet.
Put the flour, salt, baking powder, and sugar in a bowl. Cut the shortening into the flour with a pastry cutter until the mixture resembles coarse meal.
Add the milk all at once and stir just until dough forms a ball. Knead 15 times on a lightly floured board, then pat it into a 1/2 inch (1.5cm) thick pancake. Cut into rounds or squares and place on cookie sheet.
Bake for 15 to 20 minutes, or until browned.
– pat thinner for crustier biscuits (reduce baking time slightly)
– for drop biscuits, increase milk to 1 cup and drop by spoonfuls onto the cookie sheet
– for other savory variations, add thinly grated cheese, garlic, or herbs such as rosemary, basil, or oregano
– for sweet variations, add honey and/or spices like cinnamon, nutmeg, or cloves