Makes 9 biscuits

Bobbi Mather likes using her husband’s wooden biscuit cutters because they are easy to handle and the dough never sticks to the cutter. She keeps a couple of them on her window sill, where they are easy to find. “They’re pretty, and they don’t have to be hidden,” she said.

Bobbie and Al like their biscuits warm, so reheat any that are left over. She eats them with butter; he prefers honey.

2 cups all-purpose flour

2 teaspoons baking powder


1 teaspoon salt

½ cup shortening

1 egg

2/3 cup milk

Preheat the oven to 450 degrees F.

Mix together the flour, baking powder and salt. Cut in the shortening with 2 knives until the mixture has small uneven lumps, about the size of peas.

Whisk together the egg and milk, and add to the dry ingredients until they are just moist and form a shaggy dough.

Gently roll out or pat the dough until it’s 3/4-inch thick. Cut out biscuits with (beautiful wooden) biscuit cutter, pushing any trimmings back into the biscuits, and place close together in an ungreased 9-by-9-inch pan. Bake for about 12 minutes until the tops are golden brown.

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