Precooked Biscuits - cooking recipe

Ingredients

4 c. White Lily self-rising flour
8 Tbsp. Crisco
milk

Preparation

Mix shortening into flour.
Add enough milk to make a workable dough.
Roll to approximately 1/4-inch thick.
Cook and bake at 400\u00b0 until not sticky.
Biscuits can be kept in refrigerator for several weeks.
Reduce shortening to 6 tablespoons if you like a less flaky biscuit.
Can be frozen.