10 cups flour
1 2/3 instant nonfat dry milk
1/3 cup baking powder
2.5 teaspoons salt
1 2/3 cups shortening
Mix dry ingredients thoroughly in a large container. Cut in shortening until fine crumbs are obtained.
Store tightly covered, in refrigerator. Use within 3 months.
3 cups biscuit mix
2/3 cup water
Preheat oven to 425°F.
Stir most of the water with the mix. Add more water to make a soft dough that is not too sticky to knead. Knead dough 15 times on a lightly floured surface. Pat or roll dough into a square about 7 x 7 inches. Cut into 16 pieces and place on ungreased baking sheet.
Bake until lightly browned, about 12 minutes.