This recipe may be halved, of course. But since these freeze so well, it makes sense to make to full batch and freeze what you can’t use presently.
6 cups flour 2 tsp cream of tartar
½ c instant nonfat dry milk 1 c cold butter, cut into pieces
¼ c baking powder 1 c butter-flavored Crisco
¼ c sugar 1-3/4 c buttermilk, approximately*
2 tsp salt
Preheat over to 400°. In very large bowl, combine all ingredients except shortenings and buttermilk. With pastry blender, cut in shortenings until mixture resembles coarse crumbs. Stir in buttermilk with a fork. Knead lightly 5-6 times to incorporate flour. Roll out about ¾-inch thick. Cut with 2-1/2 inch cutter into biscuits and prick tops with fork 2 or 3 times. At this point, either freeze or bake the biscuits on greased baking sheet for about 13-14 minutes or until browned. If freezing, place unbaked, shaped biscuits onto baking sheet and freeze until hard. Remove to plastic freezer bags. To serve, remove desired number and bake, without thawing, on greased cookie sheet in 400° oven for about 15-18 minutes.
*For the buttermilk, you may substitute milk soured with 1-1/2 TBS lemon juice and allowed to stand for 15 minutes. Stir before using.
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