Biscuit Mix

10 c. flour
1 2/3 instant nonfat dry milk
1/3 c. baking powder
2 1/2 tsp salt
1 2/3 c. shortening

Mix dry ingredients thoroughly in a large container. Cut in shortening until fine crumbs are obtained. Store tightly covered, in refrigerator. Use within 3 months.


Biscuits: 3 c. biscuit mix
2/3 c. water
Preheat oven to 425 F. Stir most of the water with the mix. Add more water to make a soft dough that is not too sticky to knead. Knead dough 15 times on a lightly floured surface. Pat or roll dough into a square about 7 x 7 inches. Cut into 16 pieces and place on ungreased baking sheet. Bake until lightly browned, about 12 minutes.
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