6 c. all purpose flour
1/2 c. instant dry milk
1/4 c. baking powder
1/4 c. sugar
2 tsp. salt
2 tsp. cream of tartar
2 c. shortening
1 1/2 c. water

These biscuits may be prepared up to 3 months in advance. Prepare, but don't bake.

Place on a parchment or silicone-lined cookie sheet. Freeze. Once the biscuits are frozen, place in a large plastic bag to be able to remove individual biscuits as needed. Keep frozen. Remove from freezer 40 minutes before baking and allow to stand at room temperature.

Combine all ingredients, if mixture is too dry, add 1/4 to 1/2 cup more water.

Turn dough out onto a lightly floured work surface and knead 8 to 10 times (do not over-knead). Roll out 3/4" thick and cut with a large biscuit cutter which has been dipped in flour. Gather together scraps and reroll.

Place on a greased cookie sheet.

Bake 20 to 25 minutes at 400°F or until golden brown. Bake frozen biscuits after thawed for 30 to 35 minutes or until brown.

Yield: about 2 dozen.