Quick Mix8 c. self-rising flour*
1.5 c. nonfat dry milk
1.5 c. shortening
Mix flour and dry mild in a large bowl. Cut shortening into flour mixture with 2 knives or a pastry blender (recommended) until mixture resembles small peas. Store the Quick Mix at room temperature in clean, dry jars or plastic containers with well-fitting lids. Keep tightly covered.
Servings: 12 to 14 cups*If using all-purpose or plain flour, add 1/4 c. baking powder and 1 Tbls. salt.
Biscuits2 c. Quick Mix*
1/3 c. water
Carefully stir water into mix to form a stiff dough that can be removed from mixing bowl in a single lump. Plane dough on lightly floured surface and knead briefly, using extra flour to keep dough from stiching to fingers or board. Pat or roll dough to half-inch thickness. Cut with biscuit cutter or drinking glass dipped in flour. Place biscuits on ungreased cookie sheet. Bake at 425 degrees F until light brown, 10 to 12 minutes.
Makes 12 biscuits if thin, 6 if a little thicker (like mine).
