9 1/2 c. all-purpose flour
1 tbsp. baking powder
1 tbsp., salt
2 tsp. cream of tartar
1 tsp. baking soda
1 1/2 c. instant nonfat dry milk
2 1/4 c. vegetable shortening

Sift together all dry ingredients in a large bowl. Blend well. With pastry blender cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large air tight container. Label, store in cool, dry place. Use in 10 to 12 weeks. Makes about 13 cups mix.

Variation: Use 4 1/4 cups all-purpose flour and 4 1/4 cups whole wheat flour and increase baking powder to 2 tablespoons.

DROP BISCUITS:

3 c. Quick Mix
3/4 c. milk or water

Preheat oven to 450 degrees. Grease baking sheet. Combine Quick Mix and milk or water in medium bowl. Stir until just blended. Drop dough by tablespoonfuls onto prepared baking sheet. Bake 10 to 12 minutes until golden brown. Makes 12 large biscuits.

SAUSAGE CHEESE BALLS:

1 1/2 c. Quick Mix
1 lb. grated cheese
1 lb. ground pork sausage or hot ground sausage

Combine ingredients until dough sticks together. Roll into 1 1/2" balls. Bake about 25 minutes at 350 degrees. Drain on a paper towel. Serve warm on toothpicks. Makes about 75 appetizers.

MUFFINS:

2 1/2 c. Quick Mix
1 c. milk or water
4 tbsp. sugar
1 beaten egg

Generously butter muffin pans. Place Quick Mix in a medium bowl. Add sugar and mix well. In a small bowl combine egg and milk or water.

Add all at once to dry ingredients. Stir until just blended. Fill prepared muffin pans 2/3 full. Bake 15 to 20 minutes until golden brown. Serve hot with butter and honey or jelly. Makes 12 large muffins.