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.