This recipe for homemade biscuits is good when made with hard red winter wheat flour. It’s even better when you can get ahold of soft winter wheat flour, making these fluffier and tastier than ever.
Combine flour, baking powder, and salt in a bowl. Cut in the shortening until it’s well combined (the texture will become a bit mealy).
Add milk and stir. Turn the dough out onto a well-floured board and knead until all of the ingredients are well-combined and the dough is soft and easy to roll. If it’s too sticky, add a bit more flour. If it’s tough and hard to work with, add a little more milk.
After the dough is kneaded into a soft ball, roll it out to about one-inch thickness.
Use a biscuit cutter or a drinking glass to cut out biscuits. Continue to roll out dough and cut it into biscuits until all the dough is used (if you have a weird little bit left over, go ahead and bake it. It won’t be pretty, but it’ll be tasty.).
Place the biscuits on an ungreased baking sheet and bake for 12 to 15 minutes or until the biscuits are golden brown. Store leftovers in an airtight container.