This makes quite a bit, you may want to cut in half.

10 c. all-purpose flour
1/3 c. baking powder
1/4 c. sugar
4 tsp. salt
2 c. shortening (not requiring refrigeration)

In large mixing bowl stir together flour, baking powder, sugar, and salt. With pastry blender, cut in shortening until mixture resembles coarse crumbs. Store in covered airtight container(s) up to 6 weeks at room temperature. To use, spoon mixture lightly into measuring cup, level off with straight-edges knife. (Can also be stored in freezer up to 6 months.)

PANCAKES:

In a bowl combine 2 beaten eggs and 1 cup milk. Add 2 cups HBM; beat with rotary beater until nearly smooth. Cook on hot, lightly greased griddle.

BISCUITS:

Preheat oven to 450 degrees. Place 2 cups HBM in a bowl; make a well. Add 1/2 cup milk. Stir with fork just until dough follows fork around bowl. On lightly floured surface, knead dough 10 to 12 strokes. Roll or pat to a 2 inch thickness. Cut dough with floured 2 1/2 inch biscuit cutter. Bake on baking sheet in 450 degree oven for 10 to 12 minutes. Makes 10.

MUFFINS:

Preheat oven to 400 degrees. Combine 3 cups HBM and 3 tablespoons sugar; mix 1 beaten egg and 1 cup milk; add all at once to dry ingredients. Stir just until moistened. Fill greased 2 1/2 inch muffin pans 2/3 full. Bake in 400 degree oven for 20 to 25 minutes or until golden brown. Makes 12.