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

Preparation Instructions:

In large mixing bowl stir together flour, baking powder, sugar, and salt. With pastry blender cut in shortening till mixture resembles coarse crumbs. Store in covered airtight container up to six weeks at room temperature. To use, spoon mix lightly into measuring cup; level off with a straight edged spatula. (For longer storage, place in a sealed freezer container and store in the freezer for up to six months. To use, allow mix to come to room temperature.) Makes 12 1/2 cups.

Biscuits: 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. On lightly floured surface, knead dough 10 to 12 strokes. Roll or pat to 1/2 inch thickness. Cut dough with floured 2 1/2 inch biscuit cutter. Bake on baking sheet in 450 degree oven 10 to 12 minutes. Makes 10.

Muffins: Combine 3 cups Homemade Biscuit Mix and 3 tablespoons sugar. Mix 1 beaten egg and 1 cup milk; add all at once to dry ingredients. Stir till moistened. Fill greased muffin cups 2/3 full. Bake in 400 degree oven for 20 to 25 minutes or till golden. Makes 12 muffins.

Pancakes: Place 2 cups Homemade Biscuit Mix in a bowl. Add 2 beaten eggs and 1 cup milk all at once to biscuit mix, stirring till blended but still slightly lumpy. Pour about 1/4 cup batter onto hot, lightly greased griddle. Cook till golden brown, turning to cook other side. Makes 10.