BAKING POWDER BISCUITS 2 cups all-purpose flour 1 tablespoon sugar, if desired 3 teaspoons baking powder 1 teaspoon salt 1/2 cup shortening 3/4 cup milk Heat oven to 450°F. Mix flour, sugar, baking powder and salt in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky). Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides.

Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Serve hot.

Makes about 10 biscuits.

BUTTERMILK BISCUITS: Decrease baking powder to 2 teaspoons and add 1/4 teaspoon baking soda. Substitute buttermilk for the milk. (If buttermilk is thick, you may need to add slightly more than 3/4 cup.)

CORNMEAL BISCUITS: Substitute 1/2 cup yellow, white or blue cornmeal for 1/2 cup of the flour. Sprinkle cornmeal over biscuits before baking if desired.

DROP BISCUITS: Increase milk to 1 cup. Drop dough by about 10 spoonfuls onto greased cookie sheet.

WHOLE WHEAT BISCUITS: Substitute whole wheat flour for the all-purpose flour.

1 Biscuit: Calories: 185 (Cal. from fat: 100), Fat: 11g (Saturated: 3g), Cholesterol: 0mg, Sodium: 390mg, Carbohydrate: 2g, Protein: 3g.

[Gold Medal, Let's Bake! no.30]