BISCUIT MIX

2 cups shortening 1 to 2 tsp salt
9 cups flour sifted 4% cup (4 tbsp) baking
powder

Combine dry ingredients well. Cut in shortening
with pastry blender or fingers until mix resembles

course cornmeal. Store in closed container until

ready for use. This mix will keep several weeks.

1% cups mix % cup milk Blend as for biscuits.

Variations: add grated sharp cheese to taste.
Roll dough thinly and place a piece of cheese,
pitted date, or deviled ham, etc., on each biscuit
fold over, press edges and bake.

Use as topping biscuit for stew and bake as

usual, dropped from a spoon onto the top.

Mrse Jennette Jensen

QUICK SOUR CREAM DOUGH

2 pkg yeast 5% cup flour
3/4 cup warm water % cup shortening
3/4 cup sour cream 2 tbsp sugar

sour cream 2 tsp baking powder

Dissolve yeast in water, add cream and half the
flour and the rest of the ingredients. Set the
other half of flour aside. Blend half minute on
slow speed of mixer. Beat 2 mins on medium speed.
Stir in remaining flour. Turn out on floured
board and knead five minutes. Shape immediately
in the baking pans. Let rise until doubled.

Heat oven 3750. Brush with egg whites, then bake
20 to 25 mins.

Mrs. Jennette Jensen

4/4 cup buttermilk or 2 tsp salt a