Best Biscuit Mix:

In large bowl, stir together flour, milk powder, sugar, baking powder, salt and baking soda. Using pastry blender, cut in shortening until mixture is in fine crumbs.

[For storage: transfer to airtight container; store in refrigerator for up to 2 months.

Stir well before using.

Golden Tea Biscuits:

In bowl and using fork, quickly stir biscuit mix [see Best: Biscuit Mix recipe] with water until sticky dough forms. Turn out onto lightly floured surface; knead 6 times.

Press into 1-inch thick round. With lightly floured 2-inch round cutter, cut out rounds, rerolling scraps once.

Bake on baking sheet in 450F 230 °C oven for 10-12 minutes or until golden brown. Let cool in pan on rack.

[Biscuits can be individually warped and frozen in airtight container for up to 2 weeks.]

Cheese Biscuits: Add 1/2 cup freshly grated Parmesan cheese to dry ingredients of Best: Golden Tea Biscuits recipe. Makes 14

Herb Biscuits: Add 2 tb chopped fresh herbs to dry ingredients of Best: Golden Tea Biscuits recipe. Makes 13

Sweet Raisin Biscuits: Add 2 ts cinnamon and 3/4 cup raisins to dry ingredients of Best: Golden Tea Biscuits recipe. Makes 14.

Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test Kitchen

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