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Flaky Biscuit Crust

6 Tablespoonfuls Snowdrift 2½ Cupfuls Flour 4 Teaspoonfuls Baking Powder 1 Teaspoonful Salt Sift together the dry ingredients, then rub in two-thirds of the Snowdrift, until the mixture looks mealy. Moisten, to make a stiff dough, turn onto a floured board, and pat to one-third inch in thickness. Spread to within a half inch of the edge with one From 34 to a Cupful Milk tablespoonful of the Snowdrift, fold over, press the edges together, and roll out again. Then spread with the remaining Snowdrift, fold over and roll again to onehalf inch thickness, and cut in the desired shapes.