Beat until the mixture is smooth; add 1-1/4 c. flour (the mixture will be soft and moist). Roll the dough out to 1/4" thickness; if the dough is too sticky to roll, add 1/4 c. flour and blend into the top of the dough with your hands (I find it's also easier if you roll out on a lightly floured board). Cut out 4 dozen 1-1/2" rounds with a cookie cutter (I've also used squares, etc. - whatever cutters I had handy at the time). Place close together on a lightly greased baking sheet, but don't let them touch. Bake on center shelf for about 22 minutes or until biscuits are just starting to turn slightly
If not freezing them, keep at room temperature in an airtight container.
Kept this way the biscuits will last up to 10-14 days.
(makes 4 dozen, but they don't last long!)