Basic mix to be used for biscuits, pancakes, etc. Keeps for about 3 months.

8 3/4 c. flour
1/3 c. baking powder
1 tbsp. salt
2 c. vegetable shortening
1/4 c. sugar

In a very large bowl sift flour, baking powder, sugar and salt. Use a pastry blender, or 2 knives, to cut in shortening, one cup at a time, until mix looks like coarse meal. Put in a covered container or plastic bag. Store at room temperature for about 3 months. Store in freezer for longer storage. Makes 11 to 12 cups mix.

To use, lightly spoon in measuring cup, do not pack.

Biscuits Made From Basic Mix:

Spoon 2 cups mix into a bowl; make a "well" in center. Add 1/2 cup cold milk, all at once, working quickly. Stir vigorously with a fork just until dough follows fork around the bowl (about 30 to 40 seconds).

Turn dough onto a lightly floured board and knead gently for another minute. (Too much kneading will make dough tough.) Roll dough out and cut biscuits to size you prefer. For soft biscuits, place biscuits touching in pan. For crisp ones, place them about 3/4 inches apart. Prick biscuits with a fork. Bake at 450 degrees for about 10 to 15 minutes.

Pancakes Made From Basic Mix:

Mix 1 1/3 cups milk and 1 egg. Add 2 cups lightly spooned baking mix. Beat until smooth with egg beater. (You may fold in 1/2 cup blueberries or 3/4 cup sliced apples here.) Drop mixture in 1/4 cup amounts onto hot, lightly greased griddle or skillet. Makes 10 (4 inch) pancakes.