Preheat oven to 450 degrees F.
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening (I use butter)
2/3 cup milk
Sift dry ingredients together. Cut in shortening with a fork until mixture resembles coarse cornmeal. Add milk slowly and stir with fork only until slightly mixed. If you overmix, the biscuits won't be flaky. Place on floured board and knead gently. Roll to 1/2 inch thickness. Cut into circles with a floured glass or jar mouth. Bake on cookie sheet for 10-12 minutes.
They should turn out pale on top, slightly brown on the bottom. They won't rise much. Eat hot with butter and jam, or use them as a side dish, to sop up juices of other food.