|All purpose flour||3 Cup (48 tbs)|
|Baking powder||4 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Eggs||2 , slightly beaten|
|Milk||2⁄3 Cup (10.67 tbs)|
In a bowl stir together flour, sugar, baking powder, and salt.
Cut in shortening till it resembles coarse crumbs.
Measure 2 tablespoons of beaten egg; set aside.
Combine remaining egg and milk.
Make a well in center of dry ingredients.
Add egg-milk mixture all at once.
Stir quickly with fork just till dough follows fork around the bowl.
Turn dough onto lightly floured surface (dough should be soft).
Knead gently 10 to 12 strokes.
Roll or pat dough 3/8 inch thick.
Cut with 2- to 2 1/2-inch biscuit cutter.
Place biscuits on ungreased baking sheet.
Brush tops with reserved egg.
Bake in 425° oven 14 to 15 minutes.