The trick to making light, fluffy biscuits is the less you handle them , the better.

You can make these as drop biscuits (skip the rolling; drop batter by tablespoons, and bake.)

2	C	Flour
4	tsp	Baking powder
2	tsp	Sugar
1/2	tsp	Cream of tartar
1/2	tsp	Salt
1/2	C	Shortening
2/3	C	Milk

• Stir together the flour, baking powder, sugar, cream of tartar, and salt. Cut in the shortening until the mixture resembles coarse crumbs.
• Make a well in the center. Pour in the milk all at once.
• Stir just until dough clings together; no more.
• Knead gently on a lightly floured surface for 10-12 strokes.
• Roll or pat to 1/2-inch thickness. Cut with a 2 1/2-inch biscuit cutter, dipping the cutter into flour before each cut.
• Transfer to an ungreased baking sheet. Bake at 450 degrees for 10-12 minutes, or until golden.