It always drove me crazy that my mother and grandmother said "biscuit" instead of "biscuits".
"What did you have good for supper?" Grammie Boone would ask my mother.
"Well, John caught a mess of trout, so we had those, potatoes, peas from the garden, and I made biscuit." Aaaaarrrgh! It was like fingernails on a chalkboard! (Too bad I can't find someone who'll pay me for being petty...)
At any rate, the recipe we use in our household is from an old National Grange Cookbook. This is often Sunday night fare for us--especially if there is any honey or, better yet, molasses on hand. Ironically to my mother and grandmother who swore by Bakewell Cream, this baking powder recipe is somewhat of an anomaly. We love it.
2 cups all-purpose flour
1 Tablespoon sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 egg, beaten
2/3 cup milk
Sift dry ingredients together. Cut in shortening until mixture resembles coarse crumbs. Add egg and milk. Knead. Roll until 3/4-inch thick, cut with biscuit cutter. Place on ungreased baking sheet. Bake in 450-degree oven for 10 to 14 minutes or until tops are golden brown.