2 Flour
4 Baking Powder
1/2 Salt
1/2 Cream Of Tartar
2 Sugar
1/2 Shortening
2/3 Milk


Preheat oven to 425°F.
Sift dry ingredients into mixing bowl.
Measure shortening and cut into flour mixture with pastry blender, two knives or blending fork, until mixture looks like meal.
Stir in almost all the milk.
If dough does not seem pliable, add the remaining milk using just enough to make a soft, puffy dough easy to roll out.
Knead quickly on a lightly floured board (too much handling makes tough biscuits.
Roll out 1/4-inch thick for thin crusty biscuits and 1/2-inch thick for thick biscuits.,
Place on ungreased cookie sheet; close together for biscuits with soft sides, an inch apart for biscuits with crusty sides.
Bake 10 to 12 minutes.