The key to great biscuits is using a whisk or pastry blender, so get one of those first.
Preheat oven to 450.
In a quart bowl or bigger place: 2 Cups flour 1 Tablespoon baking powder 1/2 teaspoon salt Whisk or use pastry blender to thoroughly combine, then add 3-4 Tablespoons soft butter or oil Whisk or pastry blend until everything is combined & crumbly-think crumb cake topping.
The goal is to make little globs of fat with flour, not a completely smooth mixture.
Slowly stir in 3/4 cup milk & blend ONLY until everything is moist, no more.
Don’t mush up the little globs you created in the last step.
Those little globs are what keeps your biscuits tender & flaky.
Roll & cut or drop onto an ungreased cookie sheet.
(I use aluminum foil to keep the mess down.) Bake 12-15 minutes.
Stay very close the first few times until you figure out how long it takes because they can overcook pretty fast at that temp.
You can also skip baking & drop into very hot broth for dumplings.
This recipe is adapted from Better Homes & Gardens New Cook Book circa 1953.
Many blessings, Carla