Baking Powder Biscuits

For tender, flaky biscuits, cut in the shortening with two knives, a fork or a pastry blender. Knead the dough only gently, but do knead it - it improves the texture of the biscuits. Do not twist or turn the cutter when cutting out the biscuits, push the cutter straight down and lift straight up off the dough.
1/3 cup shortening
1 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup milk
heat oven to 350 F. Cut shortening into flour, baking powder and salt with pastry blender, ( I use knives) until the mixture resembles fine crumbs. Stir in just enough milk so dough leaves side of bowl and rounds up into a ball. ( Too much milk makes dough sticky, not enough makes the biscuits dry)
Turn dough onto lightly floured surface. Knead lightly 10 times. Roll 1/2 inch thick, ( I do 3/4 inch) Cut with floured 2 inch biscuit cutter (or a drinking glass about that size). Place on
ungreased cookie sheet about 1 inch apart. Bake for 10-12 minutes. Makes about one dozen.
Using butter for the shortening makes a wonderful biscuit !

from the 1978 edition Betty Crocker's Cookbook