9 c. all-purpose flour
2 tsp. cream of tartar
1 c. nonfat dry milk
1/3 c. baking powder
1 tbsp. salt
4 tbsp. sugar
2 c. shortening which does not need refrigeration

Sift together flour, baking powder, salt, cream of tartar, sugar and dry milk -- 3 times. Cut in shortening with pastry blender or 2 knives until mixture looks like coarse cornmeal. Store in covered container at room temperature.

For 15 to 20 biscuits, measure out 3 cups master mix. Blend in 2/3 to 1 cup water. Knead 10 times. Drop onto ungreased pan. Bake at 400 degrees for 10 minutes.