| 1 | Cut shortening into flour with pastry blender or two knives until mixture resembles coarse crumbs. |
| 2 | Store in a tightly covered container at room temperature. |
| 3 | Mix will keep up to 4 months. |
| 4 | To prepare biscuits, preheat oven to 450. |
| 5 | Lightly grease a baking sheet. |
| 6 | Add 1/3 cup milk to 1 cup basic biscuit mix for 5 to 6 biscuits (double for more biscuits). |
| 7 | Stir with a fork only until dough leaves sides of bowl. |
| 8 | Turn dough out onto lightly floured board or pastry cloth; knead gently just until smooth. |
| 9 | Roll out to ?inch thickness. |
| 10 | Cut into rounds with floured 2-inch cutter. |
| 11 | Place on prepared baking sheet. |
| 12 | Bake for 10 to 12 minutes or until golden brown. |
| 13 | Makes 5 to 6 biscuits per 1 cup mix. |
| 14 | Note: if using martha white all-purpose flour, sift ?cup baking powder and 1 tablespoon salt with flour. |
| 15 | recipe by : |
