6 c. whole wheat flour
2 c. white flour (or soy flour)
2 scant tbsp. salt
1/3 c. baking powder
1 c. nonfat powdered milk
2 1/2 c. wheat germ
1 1/3 c. shortening

(Or omit & use 2 tablespoons oil plus 2 tablespoons water for each cup of mix used in a recipe.)

1. Sift first 5 ingredients together. Then add wheat germ.

2. Mix in thoroughly shortening.

3. Use this mix wherever Bisquick is called for. This keeps 6 weeks at room temperature.

1 c. Basic Nutritious Mix
1/4 c. water or enough to make dough stiff

Mix and roll in a circle 1/4 inch thick. Top with your favorite topping. Bake at 400 degrees for 12-15 minutes. Bake for 10 minutes if you want to freeze it.

2 c. Basic Nutritious Mix
1 egg
1 c. water, sweet or sour milk, buttermilk or yogurt
1 tbsp. oil
1 tbsp. honey or molasses

Mix together. Add any of the following: 1/2 cup drained pineapple, blueberries, or mashed bananas or 1/4 cup peanut butter or diced ham. You may substitute 1/2 cup cornmeal or buckwheat flour for 1/2 cup Basic Nutritious Mix.

2 c. Basic Nutritious Mix
1 tbsp. honey
1 egg
2/3 c. water

Beat egg and add to water and honey. Add liquid to mix and stir about 15 strokes. Bake in well greased muffin pan in a hot oven (400 degree) for 15-20 minutes. Yield: 12.

Variations:

Blueberry - add 1/2 cup blueberries.

Bananas - add 1/2 cup mashed bananas, 1/2 cup water and 1/4 teaspoon nutmeg.

Pumpkin - add 1/2 cup pumpkin and 1/2 cup water.

These make good breakfast muffins when tops are dipped in melted butter and then in granulated brown sugar. (To make granulated brown sugar, put brown sugar in blender at high speed.)

2 c. Basic Nutritious Mix
3/4 c. water

Mix together and proceed as with any biscuit recipe. For drop biscuits or dumplings, increase water 1 1/4 cups. Bake at 400 degrees for 10-12 minutes.

Cheese Bisquicks: Add 1/3 cup grates sharp cheese to basic biscuit recipe.