8 c. flour
2 tsp. baking soda
3/4 c. dry milk powder
2 tbsp. baking powder
1 c. Crisco
2 tsp. salt

Combine all but Crisco and blend well. Cut in Crisco. Store at room temperature in tight containers.

TO MAKE BISCUITS:

Use 2 1/2 cups to 2/3 - 3/4 cup water. For richer biscuits, use milk and pinch of sugar. Mix until smooth on floured surface. Knead 3 times. Cut, arrange close together on greased cookie sheet. Makes 1 dozen. Bake at 425 for 12-14 minutes.