Cream butter and sugar

Sift flour and salt

Add about 4 cups of flour to butter mixture a 1/2 cup or so at a time mixing thoroughly between additions until dough forms a ball adding more flour as needed

Roll out into a rectangle or press evenly into a 9 by 12 baking pan (I use a glass baking pan)

About 1/2 to 3/4 inch thick, score with a knife into approximate 1 1/2 x 3 inch pieces and dock with a fork

Bake in a 325 Degree oven for 60 to 75 minutes until lightly browned

Cool in pan for 5 minutes and cut along score marks while still warm, remove from pan and cool on wire rack

Yield 24 biscuits