EDIT: Okay, as of September 2010, I have finally found the original paper copy of this damn recipe and have fixed it. The actual amount of milk is 3/4 cups. If you are using soy milk, per the lovely Calista, you will likely need one and one quarter cups of it.
They were born from the barely legible photocopy of a recipe, originally produced on an electric typewriter, handed out in seventh grade home economics class. The amounts of each ingredient were written entirely in teaspoons and fractions thereof, I suppose as an exercise to teach seventh-graders the conversion from teaspoons to cups and tablespoons. (We had yet to be visited by the saving grace of online unit-conversion sites, nor even desktop converter widgets.)
The title of the recipe is “Delicious Biscuits.”
The title is correct.
So delicious are the biscuits, in fact, that I have been compelled to keep safe the original page for more than a decade, render the teaspooniness out of it, and at long last commend it to the open internet where it can spread its powers of biscuitry to the ends of the earth.
Here y’all go:
2 cups all-purpose flour, sifted*
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup milk
*can switch to 1 cup all-purpose and 1 cup wheat flour if desired; increase milk to one cup
Preheat oven to 350 degrees Fahrenheit. Sift all the dry ingredients (flour, salt, baking powder) together in a bowl. Add the shortening and cut it in with a pastry cutter or a fork until it’s in small enough crumbly pieces that it sorta vanishes into the dry ingredients. Add the milk all at once and stir it in to make a sticky dough. Turn dough out onto a well-floured surface and knead 8 to 10 times. Roll dough to about 0.5 inch thick (or a little thinner) and cut out circles with a cutter or a floured glass. Place biscuits on a baking sheet about an inch apart. Bake in preheated oven for 10 minutes, or until biscuits are lightly browned and delicious-looking.
Godspeed, biscuits. Godspeed.
(Happy Thanksgiving! 感謝祭おめでとう！)