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.
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