Total Calories: 742
* Measure dry ingredients into a large bowl mix well. Sift mixture into another large bowl. With a pastry blender cut in shortening until mixture resembles cornmeal. Store in an airtight container in a cool dry place up to 3 months. Heat oven to 450° F. Add milk to mix stir 25 strokes. Knead on lightly floured board 10 times roll out to 1/2 -inch thickness. Cut into rounds with a floured 2 1/2 -inch biscuit cutter. Place on ungreased cookie sheet. Bake for 10 minutes or until golden brown.
This Biscuits recipe is from the Recipes for Busy Days Cookbook. Download this Cookbook today.
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