This 1968 cookbook is one of our favorites. I grew up using it and finally returned the borrowed-for-five-years family copy once I scored a brand new one at a recent estate sale. Everything in this cookbook just works out.
So, on to these great drop biscuits, adapted from it. There is no need to roll these cathead-style biscuits out and cut them. In fact, being that meticulous ruins them! Just use an ice cream scoop with a heap of loosely packed dough and let them look messy; they taste better that way.
2 cups AP flour
3 tsp. baking powder
1/2 tsp. salt
1/4 cup non-hydrogenated vegetable shortening (Spectrum is good)
1 cup milk
Preheat oven to 450 degrees. Measure flour, baking powder, and salt into a bowl. Cut in the shortening with your hands until it's down to pea-size pieces. Make a well in the middle of the mix and add all the milk. (The secret is not to mix much at all -- use a rubber spatula to mix it very gently, almost as though you're just folding everything together.) Use that ice cream scoop to drop generous portions of biscuit dough into a Silpat-lined baking sheet; it should end up being 8 biscuits. Bake for 12-15 minutes.