| 2 c. flour |
| 1 T. baking powder |
| 1 t. salt |
| 1 T. sugar |
| 1/3 c. shortening, chilled |
| 1 c. milk (approx.) |
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal, handling as little as possible to prevent melting the shortening. Gradually stir in just enough milk until the dough pulls away from the side of the bowl.
Turn out onto a floured surface and knead 15 to 20 times; avoid overkneading. Pat or roll dough out to 1" thick. Cut biscuits with a large cutter or juice glass dipped in flour. Brush off excess flour and place biscuits onto an ungreased baking sheet.
Bake at 425° for 13-15 minutes, or until edges begin to brown.