6 c. flour
2/3 c. dry non-fat milk
8 tsp. baking powder
2 tsp. salt
1 1/2 tsp. cream of tartar
2 tbsp. sugar (optional)
1 1/3 c. shortening

Mix dry ingredients well. Add shortening. Mix until corn meal texture. Add enough water (2 to 2 1/2 cups) until mixture is slightly sticky. Turn onto floured board and knead about 1 to 2 minutes. Roll out and cut and place onto ungreased baking sheet. Bake in a very hot oven (425 to 450 degrees) for about 12 to 15 minutes. If only half of this dry mix is used, you can keep the rest in the refrigerator, until ready for biscuits another time.