8 c. all purpose flour
1 c. shortening
1/3 c. baking powder
2 tsp. salt

With a pastry blender, cut in shortening to a very fine consistency with the flour, baking powder and salt. (If self-rising flour is used, omit the baking powder and salt.) Store in covered airtight container; will stay fresh for months in the refrigerator.

To make biscuits, add 1/3 cup milk for each cup biscuit mix. Mix well with fork, roll out on floured board and cut. Bake at 425 degrees until lightly browned.