I love these! I do replace the extra T of milk with 1 egg or flax seed equivalent of 1 egg. I have made with both butter and coconut oil. Both work great although I love the buttery taste. My kids favorite version is adding a pinch of Italian seasoning, Parmesan, mozzarella and mini pepperoni. Makes a super easy lunch on the go with a side of marinara dipping sauce. So many options and so quick!

Great recipe, easy and delish as written. Wonder if I could easily double/triple the recipe for more biscuits. It's just as easy to cut shortening into two cups as it is one... :-
I would mention that baking these on parchment paper is a must. I baked them on a non-stick pan and they stuck.

Excellent recipe with a couple variations. I used Yogurt for milk and butter instead of shortening as recommended by others. I also added some coarse ground black pepper and onion powder for extra flavor. I baked them in muffin tins also. This is the second I'm I made these and I definitely prefer using yogurt and butter. =)

I made these this morning for the first time and they were AWESOME! Later, for dinner, I wrapped the leftover biscuits in tin foil and heated them in the oven until they were warm. We ate them with butter and honey on top, and they were just as yummy as when fresh out of the oven! This will become a regular in our house!

Being am amateur baker/cook, I wish the instructions or a commenter would have mentioned that it's important to make sure the butter/coconut oil is cold before and after it's mixed in with the baking mix AND still cold before putting the biscuits in the oven... probably why the instructions say to not let the dough sit- what it SHOULD say is to not let the mixture get warm- if you do let it get warm, put it in the fridge for a little while to harden it up before putting it in them oven.
The first time I made these, I didn't know how to mix in the butter, but after destroying the first batch (again, out of ignorance) from taking too long to mix in the butter, I looked up how to make biscuits and found a tip to grate the butter into the mix, then use a fork. Saves your arm, and makes for a quick mix-in to keep it cold.
Per a suggestions above, I used 1/3 cup plain yogurt and baked them in paper cups. They were small, but yummy :)