3 c. sifted flour
4 1/2 tsp. baking powder
1 1/2 tsp. salt
1 tsp. caraway seeds
1/2 c. shortening
1 1/2 c. milk

Sift flour, resift with baking powder and salt. Stir in caraway seeds. Cut in shortening to consistency of cornmeal. Add milk and stir only until dry ingredients are moistened. Knead on lightly floured board for 1/2 minute. Divide dough in half and roll each half into an 8 inch circle. Divide each circle into 12 sections with sharp knife or pastry wheel pie fashion. Roll up beginning at wide end.

Place biscuits 1 inch apart (with points of dough underneath) on ungreased baking sheet. Brush with milk and sprinkle with salt. Bake in 450 degree oven for 12-15 minutes or until golden brown. Makes about 2 dozen butterhorns.