Sift dry ingredients.

Cut in fat until size of rice.

Add milk (the quantity may vary slightly. Add last quarter cautiously.) Mix until dough begins to follow the spoon.

Dough yeild: about 5 lbs

Divide dough into two portions of 2 1/2 lbs each. Knead very lightly a few times. Roll to 1/2-inch thickness. Cut with biscuit cutter, diameter 2 inches, or cut into 2-inch squares using a knife. Place on greased baking sheets. Add 12 oz chopped nuts to dough. Brush top with milk.

Bake in 450F oven for 15-20 minutes.

Serve while hot.

Approx size of biscuits: 1 inch high, 2 inches in diameter.

E. Terrell Ma, Prof of Home Economics and Director of University Dining Halls, U of Wash, Seattle. Published by Jb Lippincott Co.

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