Country Biscuits

See note at bottom.

6 C all purpose flour
1/2 C instant nonfat dry milk
1/4 C double acting baking powder (yes, 1/4 cup)
1/4 C sugar
2 t salt
2 t cream of tartar
2 C shortening
Water

In large bowl, with fork, mix well all ingredients except shortening and water.

With pastry blender or two knives used scissor fashion, cut shortening into flour mixture to resemble course crumbs.

Stir in 1-1/2 C water until moistened (if to dry add more water)

Turn dough on floured surface, knead 8 to 10 times until smooth. With floured rolling pin, roll dough 3/4 inch thick. With floured 2-1/2 inch round cookie cutter cut biscuits, place on cookie sheet 1 inch apart.

Press trimmings together, reroll and cut.

Bake 400 for 20-25 minutes until golden.

To freeze up to 3 months:

Prepare biscuits but do not bake. Place on cookie sheet and freeze. Place in freezer bag.

To bake: place frozen biscuits on cookie sheet and bake 30 to 35 inutes in 400 degree oven.

NOTE: Gently knead dough for light, even texture. Use the heels of both hands to knead only until ingredients are just blended. Do not overwork dough or biscuits will be tough.

Roll dough evenly so tops of baked bisuits are level and all are the same height. To roll evenly, roll out dough from center in all directions until 3/4 inch thick.

Press cutter straight down into dough without twisting. To keep biscuits from sticking dip cutter in flour before each use. Cut biscuits as close together as possible to minimize scraps. Rehandling tends to toughen biscuits. Do not knead before rolling again.