Add shortening and using pastry blender or two knives, cut in until consistency of coarse crumbs. With a fork, blend in just enough milk until dough leaves sides of bowl. Turn out onto lightly floured surface and knead 10 to 12 strokes. Shape with 2-inch cutter. Increase milk to 1 cup.
Drop biscuits by tablespoon onto greased baking sheet or fill greased muffin cups two-thirds full.
What would be the proper temperature for a white or Portugese loaf of bread, the 2 pound size. We have good luck with parker house rolls, but haven't tried bread yet. Our favorite bread is a 10-grain cereal bread that I make using King Arthur Flour's mix. The recipe that KA sent along with the cereal mix suggests that you cook the cereal first. Then put in the cereal.