6 c. all-purpose flour
1/2 c. instant nonfat dry milk powder
1/4 c. double-acting baking powder
1/4 c. sugar
2 tsp. salt
2 tsp. cream of tartar
2 c. shortening
Water

ABOUT 45 MINUTES BEFORE SERVING: In large bowl with fork, mix first 6 ingredients. With pastry blender or 2 knives used scissor-fashion, cut shortening into flour mixture until mixture resembles coarse crumbs. Stir in 1 1/2 cups water until mixture is just moistened. (If dough is too dry, add 1/4 to 1/2 cup more water.)

Preheat oven to 400 degrees. Turn dough onto floured surface. With floured hands, knead dough 10 times until smooth. With floured rolling pin, roll dough into 13 1/2 x 9 inch rectangle; cut into 1 1/2 inch squares. Place squares on ungreased large cookie sheet, about 1/2 inch apart. Bake 20 to 25 minutes until golden. Makes about 5 dozen. 110 calories per biscuit.

TO PREPARE UP TO 3 MONTHS AHEAD: Prepare biscuits as above but do not bake. Place squares on cookie sheets; cover and freeze; place frozen squares in plastic bags and keep frozen. For gift giving, early in day, preheat oven to 400 degrees. Remove squares as needed and bake frozen on cookie sheet 30 to 35 minutes until golden. Cool and wrap. Yes, 1/4 cup.