Makes 16
Golden brown and crusty outside, meltingly tender inside.
2 cups flour
1/2 tsp salt
4 tsp baking powder
1 TBS sugar
1/2 cup vegetable shortening
2/3 cup of milk
Preheat the oven to 220*C/425*F/ gas mark 6. Grease two 8 inch cake tins. Set aside.
Whisk the flour, salt, baking powder and sugar together in a bowl. Drop in the shortening and cut it into the flour mixture with two knives or a pastry blender until the mixture resembles coarse crumbs. Add the milk all at once and stur just until the dough forms a ball around the fork. Turn out onto a lightly floured board and knead about 14 times. Pat out to 1/2 inch thickness. Stamp out rounds with a 2 inch biscuit cutter, giving it a sharp tap straight down and up again. Do not twist. Place touching each other in the cake pans and bake for 15 to 20 minutes.
If you like biscuits with crusty edges all around, place them 1 inch apart on a baking sheet to bake instead.
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