| 1 | In large bowl, stir together flour, milk powder, sugar, baking powder, salt and baking soda. |
| 2 | Using pastry blender, cut in shortening until mixture is in fine crumbs. |
| 3 | Transfer to airtight container; store in refrigerator for up to 2 months. |
| 4 | stir well before using. |
| 5 | [crisco golden variety shortening adds colour and flavour.] |
| 6 | see "best: golden tea biscuit" for use of mix. |
| 7 | biscuit tips: |
| 8 | When measuring large quantities of dry ingredients, measure each into separate bowl; that way, if you lose count, you can recheck measure before mixing ingredients. |
| 9 | Always pour liquid ingredients over the entire surface of the dry ingredients, meanwhile tossing lightly with fork to incorporate dry ingredients into wet without overworking the flour. |
| 10 | Dip cutter into flour between cutting each biscuit to prevent dough from sticking to cutter. |
| 11 | Any scraps left over after cutting dough can be sprinkled with sugar, then baked. |
| 12 | Or, to avoid wastage, pat dough into a square, then cut into squares instead of rounds. |
| 13 | Because biscuits are rich in fat, you don"t need to grease the baking sheet. |
| 14 | You can leave the sheet ungreased or sprinkle baking sheet lightly with all-purpose flour. |
| 15 | To ensure even browning and baking, make each biscuit the same size and shape. |
| 16 | To remove sticky batter from bowl and fork, first rinse with cold water before washing in hot soapy water. |
