Bisquick Substitute

10 cups all-purpose flour
1/3 cup baking powder
1/4 cup sugar
4 teaspoons salt
2 cups shortening -- that does not require refrigeration

In a large mixing bowl stir together flour, baking powder, sugar and salt. With a pastry blender, cut in shortening until the mixture resembles coarse crumbs. Store in a covered airtight container for up to 6 weeks at room temperature.

To use, spoon mix lightly into a measuring cup; level off with a straight edge spatula. (For longer storage, place in a sealed freezer container and store in the freezer for up to 6 months. To use, allow mix to come to room temperature.)

Attach to Container:

Place 2 cups homemade biscuit mix in a bowl: make a well in center. Add 1/2 cup milk. Stir with fork just till dough follows fork around bowl. Turn dough out onto lightly floured surface. Knead gently for 10 to 12 strokes. Roll or pat to 1/2" thickness. Cut dough with floured 2 1/2" biscuit cutter, dipping cutter into flour between cuts. Bake on an ungreased baking sheet in a 450 degree oven for 10 - 12 minutes or until golden brown. Makes 10 biscuits.

In a mixing bowl, combine 3 cups homemade biscuit mix and 3 tablespoons sugar. In another bowl, mix 1 beaten egg and 1 cup milk; add all at once to dry ingredients. Stir until moistened (batter should be lumpy). Fill greased muffin cups 2/3 full. Bake in a 400 degree oven for 20 - 25 minutes or until golden. Makes 12 muffins.

Place 2 cups homemade biscuit mix in a bowl, add 1 1/4 milk all at once to the biscuit mix, stirring until blended but still slightly lumpy. Pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet. Cook until golden
brown, turning to cook other side when pancakes have a bubbly surface and slightly dry edges. Makes 10 pancakes.