1	5 lb. bag	self-rising flour
¾	cup	sugar
2	1 qt. pkg.	dried milk
1½	lbs.	lard
6	cups	water

Mix the first three ingredients well using a large shredder. Shred the shortening into the dry mix. Use a pastry blender and cut shortening into fine particles. (At this point the mixture can be stored in large container.) Add 6 cups water and stir; turn out on floured board (use part of dry mix as flour). Knead several times. Roll out ½-¾ inch thickness. Cut out and place on ungreased cookie pan. Bake at 450°F for 15 minutes or until nicely browned.

Makes 5 dozen

Note: If mixture is stored in large container, measure out amount needed for biscuits, dumplings, etc., and add liquid as needed. The more moisture you can use the lighter your biscuits.