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2 c. flour
1 Tbsp. baking powder
2 tsp. sugar
1 tsp. salt
1/3 c. shortening
2/3 c. sweet milk

Sift dry ingredients into mixing bowl. Measure shorten-
ing and cut into flour mixture with pastry blender, two knives
or blending fork until mixture looks like "meal." Stir in
almost all the milk. If dough does not seem pliable, add the
remaining milk. Use enough milk to make a soft puffy dough
easy to roll out. Knead; fold dough over and press lightly
with heel of hand about six times, on a lightly floured board
(as lightly floured as you would powder your face). Too much
handling makes tough biscuits. Roll or pat out 1/4-inch thick
for thin crusty biscuits and 1/2-inch for thick soft biscuits.
Place on ungreased cookie sheet, close together for biscuits
with soft sides; an inch apart for biscuits with crusty sides.
Bake 10 to 12 minutes at 450 degrees. Makes about 20 two-inch bis-
Triple this recipe when making biscuits for your freez-
er. For freezing, bake about 8 minutes at 450 degrees (do not brown).
Cool; freeze on cookie sheet and then put in bags.

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