6 lb. sifted flour
1 1/4 lb. unsalted butter (room temperature)
5 1/3 c. milk (room temperature)

Mix flour and butter. Add milk. Knead. Divide into 6 portions. Roll to 9 1/2 x 13-inches. Prick with fork. Bake on ungreased cookie sheets at 325° for approximately 30 minutes.