Traditional Tea Biscuits

Preheat oven to 450 F.  Sift or blend together:
2 ¼ cups all-purpose flour
4 tsp. baking powder
1 tsp. salt

With a pastry blender or two knives, cut in until crumbly ½ cup shortening.  Stir in 1 cup milk.  Mix lightly with a fork to make a soft, slightly sticky dough.  Turn dough out on a lightly floured surface and knead gently 8 to 10 times.  Roll out or pat ½ inch thick.  Cut with floured 1 ¾ inch cutter.  Bake on ungreased baking sheet in 450 F oven for 12 to 15 minutes, or until light golden brown.  Serve hot or cold, with butter and jam.  Makes 18 to 20 biscuits. 

Flaky Hot Biscuits

2 cups flour
4 tsp. baking powder
½ tsp. salt
4 tbsp. shortening
1 cup milk

Sift dry ingredients together.  Cut in shortening.  Add milk all at one.  Stir to moisten.  Form into a ball.  Roll out on a floured board.  Cut into round and place on a cookie sheet.  Bake at 450 F for 12 to 15 minutes.  Serve hot!