Preheat oven to 350 degrees F.
Combine flour, milk, salt, garlic and brown sugar
Cut in shortening or drippings until mixture resembles coarse cornmeal
Mix in egg. Add enough water so that mixture forms a ball.
Pat out dough 1/2 inch thick with your fingers and cut into shapes with a cookie cutter
Place biscuits on a lightly-oiled cookie sheet (I used slipat cookie liners)
Bake for 25-35 minutes. Remove from oven and cool on a rack.
Because the biscuits do not contain preservatives, store in an air-tight container in the fridge or freezer. (They last about 3 days at room temp, so I take a enough for a few days at a time)