8 3/4 c. flour (not self-rising)
1/3 c. baking powder
1/4 c. sugar
1 tbsp. salt
2 c. vegetable shortening

In a very large bowl, mix together thoroughly with wire whisk or sift. Cut in shortening with pastry blender, knives or finger tips. Ready to use. Store in large airtight container.

Biscuits: 2 cups mix, make hole in center. Add 1/2 cup liquid (milk, water, half water, half milk). Work in quickly with fork just until dough follows fork around bowl, 30-40 seconds. Turn out on floured board and knead gently about 10 folds. Roll out 1/2 inch and cut into rounds. Bake on ungreased cookie sheet at 450 degrees for 12-15 minutes, grease pan.

Drop Biscuits: Increase liquid to 2/3 cup.

Cheese Biscuits: Add 1/3 cup grated cheese.

Onion Biscuits: Add 1/4 cup chopped, sauteed onions.

Ham or Bacon Biscuits: Add 1/3 cup crisp bacon or 1/4 cup very finely chopped ham.

Pancakes: 1 1/3 cups milk, 1 egg to 2 cups mix. Beat smooth. Fold in 1/2 cup blueberries or 3/4 cup sliced apples. Drop 1/4 mix in hot, lightly greased griddle. Makes 10 (4 inch) pancakes.

Shortcakes: With fork, lightly beat 1 egg in bowl; add 1/2 cup milk, 3 tablespoons sugar and 3 cups of lightly spooned mix. Mix quickly with fork, turn out on floured surface and knead well, 8 times. Roll out 1/2 inch thick, cut in rounds as desired. Brush a round with melted butter and stack with another (smaller if desired). Makes 5 or 6 double shortcakes. Bake at 425 degrees for 12-15 minutes.

Quick Muffins: 3 cups mix plus 3 tablespoons sugar. Beat 1 egg with 1 cup milk. Grease muffin tins 2/3 full and bake at 400 degrees for 20-25 minutes.

Blueberry: Fold in 1 cup fresh, frozen, or canned drained blueberries to mix.

Cranberry: Plus 1 tablespoon sugar and 3/4 cup cranberries.

Applesauce: Use only 2/3 cup milk plus 1/2 cup applesauce and few dashes of cinnamon.

Nut: Fold in 3/4 cup chopped nuts.