Pops has always been big on the country cooking. I've never been able to make biscuits worth eating. Mine always come out 10 lbs and taste like burned and floured dirty feet. Didn't understand why, but now I think I know and have finally made decent biscuits.
2C flour - sifted
2t baking powder
1/4c (rounded) Butter flavored shortening
1 capful of Vinegar
Preheat oven to 400, chill the shortening.
Sift together dry ingredients
Add shortening and cut it into the flour until you have the little pea/sand looking flour stuff.
Add vinegar to the milk and slowly add it to the flour, stirring while you add until you get a lump of chunky dough. Don't over stir, ugly is fine, you're gonna bake it into submission anyway.
Toss the dough lump onto a lightly floured board and roll out. Cut with a coffee cup or biscuit cutter. If you're not into rolling and cutting, press the dough and use your hands to make the round shapes. I don't like my biscuits too hard on the bottom, so I bake mine on a cookie sheet covered in wrinkled foil.
Bake for 12 minutes. If you're worried, peek at 10 to make sure they're ok. Cook em until you like the color.
For me, it made almost 7 biscuits of decent size. Not too big, not too small.
Crazy cheap and can be used for a zillion odd country recipes.
Pops was digging on the creamed boiled eggs for a while. I know, it sounds frightening but it's not horrible.
Make white gravy with flour, salt, pepper, milk and a tad of butter. Once it's thickened, add finely chopped boiled eggs. Stir, throw over the biscuits.
The same recipe can be done with steak-um sandwich steaks. Fry the steaks, chopping a bit as they cook. Pull out the meat, make white gravy with the steak grease and flour, etc (no butter) then toss the meat back in once thickened. And again, serve over open biscuits.
You can even get crazy and use steak-ums and boiled eggs. Depends on how much you have of either.
I'll post the white gravy recipe when I post a sausage gravy recipe. Ask if you need it before then or just buy the silly packets of it on the gravy aisle.