This is my favorite tea biscuit recipe. There are some out there that call for cream cheese or sour cream, or even sweeteners or cheese. These are good, even great, but for a plain biscuit to go with dinner, I like these best. The key is to not over-handle the dough, and they'll be light and fluffy.
1/3c non-hydrogenated shortening
4 heaping tsps baking powder
Sift dry mixture onto shortening, and mix well with a pastry blender (it will form pea-sized lumps).
Mix 1 beaten egg plus enough milk (I use soy) to make up one cup. Mix gently with the dry ingredients- use a fork, and just stir until mixed; do not beat!
Put dough on lightly floured surface, roll to one inch, and cut out. Try not to mix too much when re-rolling left-over dough.
Bake at 400F until browned, 15-20mins.