Blend in Cuisineart with Dough Blade: dry ingredients

Two cups of all-purpose flour

Three teaspoons Double-Action Baking Powder

One teaspoon salt

Blend into dry ingredients: shortenings;

Two tablespoons of olive oil

Two tablespoons of butter or margarine

Blend into above mixture: liquid ingredients;

Three fourths cup of milk

Add milk, little by little, until the dough is soft and light, but not sticky

(Flour differs so much that is impossible to tell exactly how much milk you need)

Turn out onto floured board.

Pat or row dough into desired thickness of 3/4 inches for biscuits

or 1.5 inches for big thick biscuits.

Cut into round biscuit shapes with a glass of approximate 3 inch diameter.

Or roll into a round tube of uniform diameter, and cut across into uniform sections

Or hand shape into individual bun shapes.

Place in a lightly oiled or greased cake or pie pan or cookie pan side by side close together,

or 1 inch apart for crusty biscuits.

Prick with a fork.

Bake 12 to 15 minutes at 450 degrees Fahrenheit.

Makes 12 to 15 regular biscuits or smaller quantities of larger portions.

Lasts about two days.