The following recipes for biscuits each serve a different purpose. The first one is a basic biscuit recipe that's just about no-fail. The second one is more difficult and messier to make, but produces a biscuit that melts in your mouth. The last is one to use for parties.
My grandmother, Olivia Kent Benton, always said that biscuits like to start out cold and get hot quick. Therefore, preheat the oven well. Keep your shortening and milk refrigerated and remember this - handle your biscuits as little as possible. If you abuse them they won't rise and don't try to make the batter the night before, because it settles and gets gummy. Always roll gently with a floured pin and cut with a floured cutter.