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. 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.

Cheese Rolls: Roll dough thinner than for biscuits, about 1/4-inch. Sprinkle surface with 1 pound grated cheese and roll as for jelly roll. Cut in 1-inch pieces. Makes 50 biscuits. Bake at 450F for 15 minutes.

Marmalade Pinweels: Roll discuit dough to 1/4-inch thick. Spread 2 cups over the mixture, dividing dough in half and spreading 1 cup on each half. Cut each roll (jelly roll style) into 25 1-inch pieces. Bake at 450F for 15 minutes.

Nut Biscuits: Add 12 ounces of chopped nuts to dough, just before adding milk. Process as for plain baking powder biscuits.

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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