12 c. flour
1 1/2 lbs. butter, softened
3 c. water, warm
1 c. milk, dry
1/2 c. sugar
1 tbsp. cream of tartar
1/2 c. baking powder
1/2 tbsp. baking soda
1/2 tbsp. salt

Sift all dry ingredients together.

Cream butter, cut into the dry ingredients using a pastry blender. Stir in water; knead until incorporated. Do not over-knead.

Roll out to a 1 inch thickness. Cut out with a biscuit cutter dipped into flour. Reroll dough scraps from cuttings and cut again.

Freeze individually on a cookie sheet. When frozen, put in freezer bags. Seal, date,

Approximately 50 biscuits.