¼ cup All-Vegetable Shortening
¾ cup milk
Heat oven to 450°F. Place flour in large bowl. Cut in shortening with pastry blender or two knives until crumbs are the size of peas. Add milk, stirring with fork until soft dough forms.
Turn dough onto lightly floured surface. Knead gently 5 to 6 times, just until smooth. Roll out to 1/2-inch thickness. Cut with floured 2-inch round cutter. Arrange on baking sheet with sides touching
Bake 10 to 12 minutes or until golden brown. Serve warm.
Variations: OLD-FASHIONED BUTTERMILK BISCUITS: Substitute 3/4 cup plus 2 tablespoons buttermilk for milk. Add 1/4 teaspoon baking soda to flour, if desired.
Serving Size (1 biscuit), Calories 120 (Calories from Fat 40), Total Fat 5g (Saturated Fat 2g, Trans Fat g), Cholesterol mg, Sodium 270mg, Total Carbohydrate 16g (Dietary Fiber g, Sugars 1g), Protein 2g; Percent Daily Value*: Vitamin A %, Vitamin C %, Vitamin D %, Calcium 6%, Iron 6%. *Percent Daily Values are based on a 2,000 calorie diet.
*Percent Daily Values are based on a 2,000 calorie diet.