Biscuit Roll Mix

24 c. flour
4 T. salt
8 T. baking powder
1 ¾ c. shortening


How to use: 2 3/8 c. mix and 7/8 c. sweet milk.

Stir milk into mix with a fork until too thick to stir. Finish mixing by hand. Gently work the dough a little to make it elastic. Roll out dough to a ¼ inch thick on floured board and spread with one of the combinations below. Roll up like for cinnamon rolls and cut with a sharp knife
into 1 ½ inch rolls. Set into medium size cake pan. Pour liquid over rolls using at least 2 cups of liquid for one pan of rolls. Bake at 350° until brown. Yields: 28 ½ cup of mix.


Finely cut rhubarb, ½ c. sugar, nutmeg. Sliced apples, brown sugar, cinnamon. Other fruits may be used such as cherries, peaches, blueberries, raspberries, etc. Top with syrup.

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