The Abqaiq Cookbook - 1973
4 quarts flour (measure before sifting)
10 tbsps. Baking Powder
4 tsps. Salt
4 tbsps. Sugar
2 cups dried milk
2 cups shortening
Mix dry ingredients, add shortening and mix thoroughly.
To Store: Keep in cans or jars with tight-fitting lids. Keeps on cupboard shelf 6-8 weeks.
For Biscuits: Combine mix and enough water for soft dough. Roll and cut out biscuits.
Bake at 450 degrees.
Frozen Biscuits: Make full amount of mix into biscuits. Place on cooking sheets and freeze. Store in plastic bags. Do not thaw before baking.
Yield: Approximately 10 dozen.
Cindy Bailey, Abqaiq