10 c. flour
1/3 c. baking powder
1/4 c. sugar
4 tsp. salt
2 1/2 tsp. cream of tartar
2 c. shortening that does not require refrigeration

In a large mixing bowl, stir together flour, baking powder, sugar, salt, and cream of tartar. With a pastry blender, cut in shortening until mixture resembles coarse crumbs. Store in a covered airtight container up to 6 weeks at room temperature.

To use, spoon mix lightly into a measuring cup; level off with a straight-edged spatula. (For longer storage, place in a sealed freezer container and store in the freezer for up to 6 months. To use, allow mix to come to room temperature.) Makes 12 cups.

BISCUITS: Place 2 cups homemade biscuit mix in a bowl; make a well in center. Add 1/2 cup milk. Stir with a fork just until dough follows fork around bowl. Turn dough out onto lightly floured surface. Knead gently for 10 or 12 times. Roll or pat to 1/2 inch thickness. Cut out biscuits and place on an ungreased baking sheet in a 450 degree oven for 10 to 12 minutes or until golden brown. Makes 10 biscuits.

MUFFINS: In a mixing bowl, combine 3 cups mix and 3 teaspoons sugar. In another bowl, mix 1 beaten egg and 1 cup milk; add all at once to dry ingredients. Stir until moistened; batter should be lumpy. Fill greased muffin cups 2/3 full. Bake in a 400 degree oven for 20 to 25 minutes or until golden. Makes 12 muffins.

PANCAKES: Place 2 cups mix in a bowl. Add 2 beaten eggs and 1 cup milk all at once to biscuit mix, stirring until blended but still slightly lumpy. Pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet. Cook until golden brown, turning to cook other side when pancakes have a bubbly surface and slightly dry edges. Makes 10 pancakes.