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HOMEMADE "BISQUICK" FOR BISCUITS AND
PANCAKES
 
8 c. all-purpose flour
1/3 c. baking powder
2 tsp. salt
8 tsp. sugar (optional)
1 c. Crisco non-hydrogenated shortening

Using a pastry blender, cut in shortening until mixture resembles coarse meal. Store sealed in pantry or refrigerator.

To use:

BISCUITS - add 1/3 cup milk to cup of mix.

PANCAKES - 3/4 cup milk to a cup of mix, and I like to add an egg also but the original recipe didn't do that.

Add a one quart envelope powdered milk, or 3/4 cup Carnation powdered milk to the whole batch as you make up the mix. Then, just add water when you use it.

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