8 c. sifted White Lily self-rising flour
1 1/2 c. instant dry milk (Carnation)
1 c. shortening

Combine flour and milk; cut in shortening until well blended. Store in covered container in cool place. Use within 1 month or 2 months stored in refrigerator.

Take out 1 cup or more and mix with water to make soft dough. You can either cut or drop by tablespoons onto cookie sheet. Bake at 450 degrees on top shelf, approximately 10 minutes. If cut into biscuits roll in flour and cut.